This simple bean soup is hearty and satisfying. It strays a little from traditional Italian soups by using canned beans but we think you won’t even notice the shortcut. This easy soup is a great way to use spinach and rosemary from your IHARVEST.
Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes.
Makes 4 servings.1 tsp olive oil
1/2 small onion, chopped
1 rib celery, chopped
1 clove garlic, minced
2.5 c chicken broth
1 can (15 ounce size) Great Northern beans, rinsed and drained
1 tsp chopped fresh rosemary
2 C fresh spinach leaves, thick stems removed
salt and pepper
1/2 cup grated Parmesan cheese, optional
Heat the oil in a large saucepan over medium-high heat. Add the oil. When hot, add the onion, celery, and garlic. Cook, stirring frequently, for 4-5 minutes or until tender.
Add the broth, beans, and rosemary. Bring the broth to a boil then reduce the heat to a simmer. Cook for 20 minutes, covered, stirring occasionally.
Add the spinach to the saucepan. Simmer, covered, for 2-3 minutes or until the spinach is wilted.
Season to taste with salt and pepper. Serve the soup hot, garnished with Parmesan cheese, if desired.