Cannellini Beans	cans
Chickpeas	can
Veggie Stock	l
Olive Oil	tbsp
Yellow Onion
Carrot
Garlic Clove
Sprig of Fresh Rosemary
Baby Spinach	g
Lemon Zest	tsp
Lemon Juice	tbsp
Parmesan Cheese	g
Salt & Pepper to taste

1. In a blender combine 1 can of Cannellini beans and 1 ladle of broth, blend until completely smooth. Set aside.
2. Heat up the oil in Dutch oven, add onions and carrots then cook until softened, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
3. Stir in blended bean and broth mixture, remaining broth, and chopped spinach. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously.
4. Serve with crusty bread and sprinkle with more parmesan on top.

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