Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth or chicken broth
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 cans (15.5 ounces, each) cannellini beans, undrained
- 1/4 cup heavy cream or half and half
- 1 1/2 cups fresh baby spinach
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmigiano Reggiano, freshly grated, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Instruction
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add onion, carrots, and celery, and cook until softened, about 3 minutes. Add garlic and season with salt and pepper and cook until fragrant, 1 minute more.
- Stir in chicken broth, oregano, bay leaf, and rosemary. Stir in undrained beans and bring to a boil. Reduce heat to a simmer, cover, and let cook 15 minutes.
- Uncover, and remove rosemary sprigs and bay leaf. Stir in the cream (or half and half), spinach, and Parmigiano Reggiano.
- Season to taste with salt and pepper, serve with more cheese if desired, and enjoy!
