Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 onion (chopped)
  • 4 garlic cloves (minced)
  • 4 cups vegetable stock
  • 2 cups water
  • 14 ounce white beans
  • ½ tablespoon fresh thyme
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon dried oregano
  • 2x3 inch parmesan cheese rind (optional)
  • 1 cup carrots (chopped)
  • ¼ cup celery (chopped)
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt and freshly cracked black pepper (to taste)
  • 4 cups fresh spinach

Instruction

  • In a pot, heat oil over medium-low heat. Sauté onions and garlic until translucent. Add in stock, water, beans, thyme, rosemary, oregano and cheese rind.
  • Bring the soup to a boil, then reduce to a simmer. Add in carrots and celery. Place lid on top of the pot, leaving it slightly ajar. Let the pot simmer for 30 minutes to 1 hour.
  • Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes, to taste. Then add in the spinach a little at a time. Cook the spinach until it wilts; about 3 minutes.
  • Serve this soup hot with crusty warm bread. Enjoy!