1 cup dried Michigan cannellini beans or other dried white beans 3 tablespoons olive oil
1 large onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
10 cups vegetable or chicken broth
3/4 cup Vignoles (or other dry or semi-sweet Sandhill Crane Vineyards wine) 2 teaspoons chopped fresh rosemary
2 cups fresh (or frozen) spinach, chopped
Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.
Heat olive oil in heavy large pot over medium-high heat. Add onion, carrots, celery, and garlic and sauté until vegetables are tender, about 6 minutes. Add beans, vegetable stock, wine, and chopped rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1-2 hours. Add spinach.
Add more stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls.