The Pioneer Woman Tasty Kitchen
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Tuscan White Bean Soup

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Level: Easy

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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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