Rustic Potato & Bean Soup

• 1 cup white or yellow onion
• 11/2  pounds yellow potatoes
• 3 garlic cloves, minced
• 2 cans white beans (navy, canellini or great northern)
• 6 cups vegetable broth
• 1 tsp rosemary
• 1 tsp thyme
• 2 T nutritional yeast
• 4 cups baby spinach

Chop onion and add to soup pan with a splash of broth and saute for 5 minutes, stirring to prevent sticking. When the onion is tender add the garlic, potatoes, herbs and broth. Add water if you like more liquid. Bring to a simmer for about 15-20 minutes until potatoes are tender, then add nutritional yeast and beans. Cook for 10 minutes. Ladle two cups of the potatoes and beans into a blender and enough of the broth to cover the potatoes and blend for 30 seconds. Return to the soup pot and add the spinach, stir to wilt and then serve.

*If Jerusalem artichokes are available, add some along with the potatoes. So yummy!