Bean Soup with Tomato Chive Crostini *

1 Tbsp olive oil

1 medium onion, chopped

1 Tbsp minced garlic

1 Tbsp chopped fresh thyme

1 1/2 Tbsp white miso

4 cups chicken broth

2 cans white beans, rinsed and drained

1/4 tsp salt

1 tsp dried oregano

1 can black beans, rinsed and drained

2 cups fresh spinach leaves

8 slices french bread baguette

1/2 cup chopped fresh tomato

3 Tbsp minced fresh chives

1 1/2 tsp garlic powder

4 Tbsp Shredded Parmesan Cheese

Preheat oven to 400.  Heat oil in large pot over medium heat.  Add onion, garlic, and thyme; saute 6 minutes.  Stir in miso; cook 1 minute.  Add 1 cup broth, stirring until miso dissolves.  Stir in remaining 3 cups broth.  Lightly mash 1 cup of beans.  Add mashed beans, remainin white beans, salt, oregano, and black beans to broth mixture.  Bring to a simmer.  Reduce heat, and simmer 15 minutes.  Remove pan from heat; stir in spinach until wilted.  Arrange bread slices on a baking sheet coated with cooking spray.  Sprinkle bread slices with olive oil.  Combine tomatoes, chives and garlic powder in bowl.  Divide evenly on top of bread slices.  Divide shredded parmesan cheese on top of tomato mixture.  Bake at 400 for 5 minutes or until toasted.  

Serves 4