Italian Bean Soup with Greens

 


Ingredients

  • 2
    tablespoons olive oil
  • 2
    medium carrots, 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) Muir Glen™ organic 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)

Steps

1 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.

2 Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.

3 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.

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