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  • 4 tablespoons (½ stick) salted butter
  • 2 large shallots, diced
  • 2 large carrots, peeled, sliced into ¼-inch disks and then into quarters
  • 3 ribs celery, sliced
  • 6 cloves garlic, minced or pressed
  • ½ cup dry white wine (like a sauvignon blanc, optional)
  • 5 ½ cups chicken or garlic broth (use 6 cups if not using the sherry)
  • 1 (15.5-ounce) can red kidney beans, drained and rinsed
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 2 teaspoons seasoned salt or Tony Chachere's Creole seasoning
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 10 ounces frozen green beans
  • 1 cup ditalini, pipette or mini shell pasta
  • 5-8 ounces baby spinach
  • 1 (5.2-ounce) package Boursin or any herb cheese
  • 1 cup heavy cream or half-and-half
  • ½ cup grated Parmesan cheese, plus more for topping
Note: Ingredients may have been altered from the original.
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