Mom was surfing FB and saw a White Bean and Spinach Soup recipe that she wanted to try.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 4 cups chopped fresh spinach
- 1/4 cup packed fresh parsley sprigs, chopped
- 1/4 cup grated Parmesan cheese
- In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Add garlic, salt, rosemary, pepper and red pepper flakes; cook 1 minute longer. Stir in beans and broth, bring to a boil. Reduce heat, cover and cook until tender, 15-20 minutes.
- Optional: use an immersion blender to slightly puree and thicken the soup, 15-30 seconds. Stir in spinach and parsley; cook until spinach is wilted, 3-4 minutes. Serve in bowls with Parmesan cheese on top.
Mom used Mrs Dash's onion seasoning instead of the real onion and she added 2 carrots and more celery than the recipe calls for. I got a taste of celery, carrot and spinach☺
Mom is growing Rosemary again this year~
She used her own dried Rosemary in the recipe~
We will be making this soup again. It is a winner!
Happy Tuesday!
- Love ya lots♥
- Duke
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