Spinach and White Bean Soup
Spinach and White Bean Soup
Soups and Breads
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.
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