Tuscan White Bean Soup
Ingredients
The soup
-
3
tablespoon
olive oil
-
1 ½
cups
sweet onion, diced
-
1
cup
carrots, diced
-
1
cup
celery, diced
-
1
tablespoon
garlic, finely minced
-
1
teaspoon
dried thyme
-
½
teaspoon
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
6
cups
chicken broth or vegetable broth
-
45
oz
canned white beans, drained and rinsed
-
5
oz
baby spinach
For garnish
-
to taste
Italian parsley, finely chopped
-
to taste
Locatelli Romano cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onions and cook until translucent, about 3-5 minutes.
- Add diced carrots and celery, cooking for another 3-5 minutes until softened.
- Stir in minced garlic, thyme, oregano, salt, and pepper, cooking for an additional 2-3 minutes.
- Pour in the broth and add the beans, bringing the mixture to a boil.
- Reduce heat and simmer for 15 minutes to combine flavors.
- Add spinach to the pot, mixing to combine, and simmer until wilted, about 2 minutes.
- Remove from heat, sprinkle with parsley and grated cheese, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
351
Total fat
8g
Total carbohydrates
53g
Total protein
18g
Sodium
1321mg
Cholesterol
5mg
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