A very green, healthy, filling soup in not too much time! If someone you’re dining with thinks that “it’s not dinner without meat” you could easily add some shredded or small-chopped chicken, but thanks to all the vegetables and beans this is plenty of filling without. On the other extreme, you could easily ditch the cheese and have a vegan soup!
This recipe calls for white wine. I don’t drink, and don’t need most of a bottle of wine sitting around, so I was going to go with one of the normal substitutions (grape juice or additional broth) but I decided to use this as an excuse to get a bottle of sparkling grape juice. The bubbles cooked out, but I thought it added a nice tangyness I enjoyed – maybe wine would do this as well, I don’t know – I really don’t ever drink!
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 carrot, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1 cup dry white wine/grape juice/sparkling grape juice
- 32 ounces low-sodium vegetable stock
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 cup sliced zucchini, cut into half moons
- 2 cup peas
- 3 cup baby spinach
- 1 cup freshly grated Parmesan cheese
I definitely rounded up on my vegetable amounts…
Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes, stirring with a wooden spoon.
Add the carrots, salt, and pepper, and cook an additional 2 minutes, continuing to stir occasionally.
Add the wine and stock, increase the heat to bring the mixture to a boil, then bring it back down to simmer for 5 minutes.
Add the beans and zucchini and simmer another 5 minutes, or until the vegetables are tender.
Add the peas, spinach, and Parmesan, and cook until they are warmed through and the spinach is wilted.
Serve with additional black pepper on top. Actually, or extra Parmesan? Why not.
Spinach and White Bean Soup
From Delish.com.
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 carrot, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1 cup dry white wine/grape juice/sparkling grape juice
- 32 ounces low-sodium vegetable stock
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 cup sliced zucchini, cut into half moons
- 2 cup peas
- 3 cup baby spinach
- 1 cup freshly grated Parmesan cheese
Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes, stirring with a wooden spoon. Add the carrots, salt, and pepper, and cook an additional 2 minutes, continuing to stir occasionally. Add the wine and stock, increase the heat to bring the mixture to a boil, then bring it back down to simmer for 5 minutes. Add the beans and zucchini and simmer another 5 minutes, or until the vegetables are tender. Add the peas, spinach, and Parmesan, and cook until they are warmed through and the spinach is wilted. Serve with additional black pepper on top.
sparecake 