Spinach and White Bean Soup
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Spinach and White Bean Soup
Category
Soups and Breads
Ingredients
Ingredients
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 carrot, chopped
- salt and pepper to taste
- 1/2 cup Fustini' Thyme balsamic
- 1/2 cup white wine
- 32 oz vegetable stock
- 15 oz cannellini beans, rinsed and drained
- 1 cup zucchini, sliced into half-moons
- 2 cups peas
- 3 cups baby spinach
- 1 cup grated Parmesan cheese
Directions
- In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, for 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add balsamic, 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.
Recipe Note
Substitute your favorite Fustini's herb-infused olive oil and additional veggies you like. adapted from delish.com