Spinach and White Bean Soup

By á-4107

Ingredients

• extra-virgin olive oil
• 3 garlic cloves, 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
• 1 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

Preparation

Step 1

In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
Just before serving add peas, fresh spinach, and parmesan. Stir until warmed through and spinach is wilted.
Serve in soup bowls and top with black pepper.