Spinach and White Bean Soup

INGREDIENTS

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, chopped

1 carrot, chopped

kosher salt

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

 

DIRECTIONS

  1. 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.
  2. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
  3. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
  4. Serve in soup bowls and top with pepper.

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