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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
2 tablespoon(s) olive oil |
6 clove(s) whole, peeled garlic |
2 diced onions |
2 diced large carrots |
2 diced celery stalks |
28 ounce(s) crushed tomatoes in puree |
2 cup(s) water |
1/2 cup(s) white wine |
1/2 teaspoon(s) dried basil |
1/2 teaspoon(s) dried red pepper |
2 tablespoon(s) truvia |
19 ounce(s) drained and rinsed cannellini beans |
19 ounce(s) drained and rinsed cannellini beans |
14 1/2 ounce(s) diced tomatoes |
10 ounce(s) frozen spinach, thawed |
Directions:
1. I soup pot at medium heat, saute whole garlic cloves about 4 minutes. Add onions, carrots, celery and cook for 9 minutes. add all remaining ingredients, except 1 can of cannellini beans, 14.5 ounces diced tomatoes, and chopped spinach. Bring soup to a boil. Lower heat and simmer for 20 minutes. Turn off heat. Allow to cool for 5 minutes and puree with food processor or blender. Add remaining cannellini beans, tomatoes and spinach. Season with salt and pepper to taste.
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