Will you BEAN my valentine? Lmao but for real this recipe is so good and pretty so here ya go #fiber #beans #dinner #ValentinesDay Ingredients: 3 cans (15 ounces each) of white beans (navy, cannellini, great northern, etc), drained and rinsed 2 medium carrots, diced 3 celery stalks, diced 1/2 yellow onion, diced 4 cups chicken or vegetable broth 1 can (15 ounces) sliced beets, including the beet's water Splash of milk (optional) 1/2 cup Parmesan cheese, shredded 5 oz spinach 1/2 tsp dried thyme 1/2 tsp dried basil 1/2 tsp dried parsley 1/2 tsp dried oregano 1/2 tsp garlic powder Salt and pepper to taste Olive oil for cooking Instructions: 1. In a large Dutch oven or soup pot, heat a drizzle of olive oil over medium-high heat. Add diced carrots, celery, and onion. Sauté the vegetables, stirring occasionally until they begin to soften. 2.Add the garlic to the center of the pot and cook for an additional 2-3 minutes until fragrant. 3.Stir in the dried thyme, basil, parsley, oregano, and garlic powder, combining everything together with the sautéed vegetables. 4. In a blender, combine one can of drained and rinsed white beans with the canned beets (including the beet's water). Blend until smooth. 5. Pour the bean and beet puree into the Dutch oven with the sautéed vegetables. Add the remaining two cans of drained and rinsed white beans, along with the chicken or vegetable broth. If desired, add a splash of milk for added creaminess. 6. Bring the mixture to a simmer over medium heat. Allow it to cook for about 20 minutes, stirring occasionally. 7. Stir in the spinach until it wilts into the soup. 8. Once the soup is heated through and the spinach is wilted, stir in the shredded Parmesan cheese until melted and well combined. 9. Season the soup with salt and pepper to taste. Serve the white bean and beet soup hot, garnished with additional shredded Parmesan cheese if desired. Enjoy! - @stephgrassodietitian