Spinach and White Bean Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Get a double dose of greens from this light, springtime soup.
Ingredients
extra-virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt
Freshly ground black pepper
1 c. dry white wine
32 oz. low-sodium vegetable stock
1 15-oz. can cannellini beans, rinsed and drained
1 c. sliced zucchini, cut into half moons
2 c. peas
3 c. baby spinach, washed and dried
1 c. freshly grated Parmesan
Instructions
In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans and zucchini; 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 black pepper.
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