Ingredients
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4 15 Ounce Cans Great Northern Bean
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1 Onion
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1 Carrot
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1 Rib of Celery
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2 Quarts Veggie Broth
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1.5 Teaspoon Italian Seasoning
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2 Cups Chopped Fresh Spinach
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.5 Cup Butter
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6 Ounces Grated Parmesan Cheese
Directions
- Prepare and Cook Vegetables: Peel onion and carrot. Cut the onion, celery and carrot into small pieces. Heat a large pot with a small amount of oil in the bottom. Add vegetables and cook, stirring for 4-5 minutes until they are starting to soft.
- Add Beans: Drain the beans and add to the pot. Add vegetable broth and Italian seasoning and bring to a simmer. Allow to simmer for 25-30 minutes until vegetables are very tender.
- Finish Soup: Remove soup from heat and add spinach, butter and half the Parmesan. Stir until spinach has wilted and the butter and Parmesan is completely melted. Add salt and pepper to taste.
- Serve: Split evenly between four bowls and top with additional Parmesan cheese.
Meal Prep Tip:
This soup is even more delicious once its had a chance to sit for a day or so. The beans absorb a lot of flavor as they are very mild in flavor to begin with. Keep in an airtight container for up to 5 days. Make sure you keep the grated Parmesan separate and put it on the soup just before serving.
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