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Spinach and White Bean Soup

•       2 Tbsp. unsalted butter
•    1 cup chopped yellow onion 
•       1 garlic clove, minced
•      3 cups vegetable broth       
•     1 teaspoon kosher salt
•      ¼ teaspoon black pepper
•       2 (15-oz.) cans cannellini beans, drained and rinsed, divided
•        5 ounces baby spinach, chopped       
•      ½ cup halved cherry tomatoes
•        2 ounces shredded Swiss cheese (½ cup)

Heat butter in a pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring constantly, 1 minute. Stir in broth, salt, pepper, and 1 can of beans.

Bring to a boil; reduce heat to medium-low and simmer 20 minutes.

Meanwhile, puree remaining can of beans in a food processor until smooth. Add to soup.

Stir in spinach and cook until wilted, 1 minute. To serve, top soup with cherry tomatoes and Swiss cheese. (Real Simple 9/16)

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