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Tuscan White Bean Soup
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Description
A wonderful soup for Meatless Monday or any day of the week.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Onion, Chopped
- 4 cloves Garlic, Minced
- 4 cups Vegetable Stock
- 2 cups Water
- 1 can Northern White Beans (14-ounce Can), Rinsed And Drained
- ½ Tablespoons Fresh Thyme
- ½ teaspoons Fresh Rosemary
- ¼ teaspoons Oregano
- 1 piece 2x3 Inch Piece, Parmesan Cheese Rind (optional)
- 1 cup Carrots, Chopped
- ½ cups Celery, Chopped
- Salt And Pepper, to taste
- ½ teaspoons Crushed Red Pepper Flakes
- 4 cups Fresh Spinach
Preparation
In a soup pot, heat oil over medium-low heat. Add onions and garlic and saute until translucent. Add the stock, water, beans, thyme, rosemary, oregano and cheese rind.
Bring to boil. Reduce to a simmer and add the carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let it simmer for 30 minutes to 1 hour.
Remove the cheese rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.
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