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Italian Bean Soup with Greens
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Cozy up with a comforting Italian vegetable soup, perfect for chilly days.
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)
Instructions:
  • In a 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery, and garlic. Sauté for about 5 minutes, stirring frequently, until the onion is tender.
  • Combine beans, tomatoes, fresh basil, oregano, a pinch of salt, a sprinkle of pepper, and broth in a pot. Cover and cook over low heat for 30 to 45 minutes until the vegetables are soft.
  • Turn up the heat to medium and gently fold in the vibrant spinach leaves. Cover and let cook for an additional 3 to 5 minutes until the spinach is beautifully wilted. Serve the aromatic soup in bowls and generously sprinkle each portion with cheese.

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