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Export 13 ingredients for grocery delivery
Step 1
Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.
Step 2
Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery, and cook about 5 minutes longer, stirring occasionally.
Step 3
Add the broth, chicken, bay leaves, salt, and pepper. Bring the mixture to a boil over medium to medium-high heat. Reduce heat and simmer about 1 hour, stirring occasionally.
Step 4
Place both heads of garlic on a small sheet of aluminum foil, and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees F., about 35 to 40 minutes, or until the garlic is soft.
Step 5
Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.
Step 6
Remove the mushrooms from the oven, and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.
Step 7
Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through.
Step 8
Add the rosemary and parsley, and stir to mix. Remove soup from the heat.
Step 9
Add the spinach, and stir until wilted.
Step 10
Serve hot with crusty bread.
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