4.6/5
(7 Votes)
Ingredients
- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 dried bay leaf
- 10-ounce bag frozen spinach
- 2 cans cannellini beans with liquid (white kidney beans)
- 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
- One 15-ounce can (1 3/4 cups) tomato pureé
- 9 ounces day old bread, torn in pieces, about 3 cups
- 1/4 cup fresh basil, chopped
- Parmesan, grated (optional)
Preparation
Step 1
Heat a heavy-bottomed pot over medium-high heat.
Add oil. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper.
Sauté until softened, 5 to 7 minutes.
Add the frozen spinach and sauté for a moment to break up any large clumps.
Add beans, stock, and tomato pureé.
Bring soup to a boil. Stir in bread and reduce heat to a simmer.
Cook until soup thickens slightly.
Remove from heat and stir in chopped basil.
Remove bay leaf and serve topped with grated Parmesan.