Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 1 cup fresh green beans, cut (or use frozen cut -- super quick)
  • 6 cups vegetable broth (or chicken broth)
  • 1 15-ounce can diced tomatoes (I like Fire Roasted), drained
  • 1 teaspoon sugar
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 4 cans white beans, drained and rinsed
  • 3 cups fresh baby spinach

Instruction

  • In a large pot, heat olive oil over medium-high heat. When shimmering, add onion, garlic, and carrots; cook until the onion is softened, about 2 to 3 minutes. Add the broth, fresh or frozen green beans, tomatoes, sugar, Parmesan cheese, oregano, basil, salt and pepper.
  • Bring the soup to a boil, reduce and simmer 5 to 7 minutes or until the vegetables are softened. Stir in the beans and spinach and continue to simmer until the spinach has wilted; 1 to 2 minutes more. Season to taste with salt and pepper.
  • Ladle into bowls; top with freshly grated parmesan cheese, chopped fresh parsley, and red pepper flakes if desired. Serve warm and yummy!