Vegetarian bean soup with greens


Vegetarian bean soup with greens

Servings: 8

Preparation time: 1 hr and 30 min



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 beans, drained, rinsed

1 can (28 oz) 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)



1. In 5-quart Dutch oven or saucepan, 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. Sprinkle individual servings with cheese.



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