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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad. Ingredients:
2 (15 ounce) cans cannellini beans, drained |
1 (14 1/2 ounce) can vegetable broth |
2 garlic cloves, smashed |
1 bay leaf |
6 carrots, halved lengthwise and cut into 3-inch pieces |
3 cups fresh spinach leaves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar (optional) |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
2. Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
3. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.
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