This one, minus the optional blending step, is downright easy enough to cook on a camping trip.
3 cans of cannellini beans, rinsed and drained
2 cans of water
1 vegetable broth cube
2 cloves garlic, minced
1 diced tomato
1 tsp. oregano
1/2 tsp rosemary
6 Tbs. olive oil
3 bay leaves
Optional: 1 to one half bag of frozen spinach
Combine everything, except spinach, in one pot. Simmer for 20 minutes. Blend half the mixture, making sure you don’t blend a bay leaf, and return blended soup to pot (optional). Add spinach to pot and simmer for about 10 more minutes.
Serve it up with crusty bread. May want to double the recipe, as these leftovers make a great lunch or two.
Submitted by the Bullucks