Author Pam - For the Love of Cooking / Original by The Clever Meal
Equipment
Large Dutch oven
Ingredients
1tbspolive oil
½yellow oniondiced
2carrotspeeled and diced
1celery stalkdiced
2large cloves of garlicminced
1/2-1tspItalian seasoning, to tasteor 1/2 tsp dried rosemary or a sprig of rosemary, if preferred
Pinchof crushed red pepper flakesto taste
Sea salt and freshly cracked pepperto taste
1tbsptomato paste
⅓cupdry white wine
1russet potatopeeled & cut into bite sized cubes
2(14 oz)cans of white cannellini beans, drained & rinsed
2cupsvegetable broth
1cupfresh baby spinachchopped
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 5 minutes.
Add the minced garlic, Italian seasoning, crushed red pepper flakes, sea salt, freshly cracked pepper, and tomato paste, then cook, stirring constantly for 1 minute.
Add the white wine and cook, stirring to pick up any browned bits on the bottom of the Dutch oven, for 1-2 minutes.
Add the potato, white beans, and vegetable broth and bring to a boil then cover with a lid and reduce heat to simmer gently for 15-20 minutes, or until the potatoes are tender.
Use a potato masher to mash some of the beans and potatoes to make a thicker soup, if desired. Add the spinach and stir to combine. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
Ladle into bowls and drizzle with a bit of olive oil and freshly cracked black pepper, to taste. Serve and enjoy.