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Italian Bean Soup with Greens

Portions:8 servings
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Equipment

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots peeled, sliced (1 cup)
  • 1 large onion chopped (1 cup)
  • 1 stalk celery chopped (1⁄3 cup)
  • 2 cloves garlic finely chopped
  • 2 cans 15 to 15.5 oz each great northern or cannellini (white kidney) beans, drained, rinsed
  • 1 can 28 oz diced tomatoes, undrained
  • 2 teaspoons dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 4 cups vegetable broth
  • 4 cups packed fresh spinach leaves
  • 1 ⁄2 cup shredded Parmesan cheese 2 oz

Instructions

  • In 5-quart Dutch oven, heat oil over medium-high heat.
  • Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in beans, tomatoes, basil, oregano, salt, pepper and broth.
  • Cover; simmer 30 to 45 minutes or until vegetables are tender.
  • Increase heat to medium; stir in spinach.
  • Cover; cook 3 to 5 minutes longer or until spinach is wilted.
  • Ladle soup into bowls; top each with cheese.

Notes / Tips / Wine Advice:

Spinach will discolor if cooked in an aluminum saucepan and may also discolor the pan. For this recipe, use a Dutch oven that is made of stainless steel, is porcelain covered or is made of other nonreactive material.

Nutritional Information

Calories: 270 kcal
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Course Soup
Diets Vegetarian