Mediterranean White Bean Soup
Servings 2
Equipment
- Large Dutch oven
Ingredients
- ½ tbsp olive oil
- ¼ yellow onion, diced
- 1 small carrot, peeled & diced
- 1 small stalk of celery, diced
- 2 cloves of garlic, minced
- 1 small sprig fresh thyme
- ¼ tsp dried oregano
- Pinch of crushed red pepper flakes, to taste
- 2 cups vegetable broth (or chicken broth if you prefer)
- 1 (15 oz) can white cannellini beans, drained & rinsed
- 1 small Parmesan rind
- 1 cup baby spinach, chopped
- 2 tsp fresh parsley, finely chopped
- Sea salt and freshly cracked pepper, to taste
- Grated parmesan for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion and cook, stirring often, for 3-4 minutes.
- Add the carrots and celery and cook, stirring occasionally, for 2 minutes.
- Add the minced garlic, fresh thyme sprig, oregano and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the broth, beans, and parmesan rind and simmer for 30 minutes.
- Add the baby spinach and cook until it wilts, about 1 minute.
- Add the fresh parsley and season with sea salt and freshly cracked pepper, to taste. Remove the parmesan rind.
- Serve with freshly grated Parmesan on the side. Enjoy!