Name: Spinach and White Bean Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil -; 3 cloves garlic, 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 -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and White Bean Soup

1. 1 tbsp. extra-virgin olive oil -

2. 3 cloves garlic, minced -

3. 1 small onion, chopped -

4. 1 carrot, chopped -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 c. dry white wine -

8. 32 oz. low-sodium vegetable stock -

9. 15 oz. can cannellini beans, rinsed and drained -

10. 1 c. sliced zucchini, cut into half moons -

11. 2 c. peas -

12. 3 c. baby spinach, washed and dried -

13. 1 c. freshly grated Parmesan -

How to cook deliciously - Spinach and White Bean Soup

1. Stage

In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes.

2. Stage

Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.

3. Stage

Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.

4. Stage

Serve in soup bowls and top with pepper.