Ingredients
The following ingredients have 4 Servings
- 2 tbsp extra virgin olive oil
- 4 ounces bacon or ham, diced small (about 4 strips of bacon)
- 1.5 cups yellow onion, diced (about 1/2 medium onion)
- 1 cup celery, diced (about 2 stalks)
- 3 large cloves of garlic, minced
- 1/2 tsp crushed chili flakes
- a splash of white wine (if you have some open, you can omit) (about 3-4 tbsp is a splash to me...)
- 2 [15-ounce] cans great northern beans, drained and rinsed (no salt added)
- 1 [32-ounce] carton of vegetable broth or chicken broth
- 1 parmesan cheese rind
- 1 tsp dried rosemary (you can sub 1 fresh sprig of rosemary if you have it! )
- 1/2 tsp dried oregano
- 1 bay leaf
- zest of 1/2 lemon
- 1 tsp kosher salt, or more to taste ()
- 1/2 tsp freshly cracked black pepper, or more to taste
- 3 cups baby spinach (you can omit this if you don't have it.)
- juice of 1 lemon (about 2 tablespoons)
- grated parmesan cheese
- flat leaf parsley, chopped
Instruction
- Heat a dutch oven (or large soup pot) over medium heat.
- Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
- Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
- Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
- Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
- Stir in spinach, if using, and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
- Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.
