1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
Freshly ground black pepper
1 c. dry white wine
32 oz. low-sodium vegetable stock
15 oz. can cannellini beans, rinsed and drained
1 c. sliced zucchini, cut into half moons
2 c. peas
3 c. baby spinach, washed and dried
1 c. freshly grated Parmesan
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- In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes.
- Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
- Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
- Serve in soup bowls and top with pepper.