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
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