Italian White Bean and Spinach Soup (E)

Serves 4-6
  • 1 T. olive oil or butter
  • (1) medium onion, diced
  • (2) large carrots, peeled and diced
  • (1) medium zucchini, diced
  • (2) cloves of garlic, minced
  • 2 c. of vegetable (or chicken) broth
  • 2 c. of water
  • 14 oz. can of diced tomatoes
  • (2) 15 oz. cans of Great Northern or cannellini beans
  • 1 T. Italian seasoning
  • 1 1/2 t. salt
  • 1/2 t. black pepper
  • bay leaf
  • 3 dashes of red pepper flakes (if you don't like spice then just omit)
  • 3 handfuls of spinach leaves
  1. In a large pot heat the oil or butter over medium heat. Add the onion, carrots and zucchini and sauté until the onion is translucent, about 8 minutes. Add the garlic and sauté for 2 minutes more.
  2. Add the broth, water, tomatoes, beans and seasonings to the pot. Bring to a boil and then reduce the heat to medium low and simmer for 15 minutes.
  3. Put the spinach in the pot and continue to simmer for 10 minutes. Serve.
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