Hearty Spinach White Bean Soup
|Canned white beans||30 Ounce (Cannellini Beans)|
|Onion||1 Large, chopped|
|Garlic cloves||8 , chopped|
|Celery stalks||4 , sliced|
|Canned diced tomatoes||15 Ounce|
|Chicken broth||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Spinach leaves||1 Pound|
|Basil||1⁄4 Cup (4 tbs), sliced|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Parmesan cheese||2 Tablespoon|
1) Saute onion in the olive oil in a soup pot over
medium high heat until the onions are just cooking
2) Add the garlic and celery and sauté another 3
minutes. Add in tomatoes and allow to cook another
3) Add beans, stock and water and bring to a boil.
Add in spinach and basil before seasoning with
salt and pepper.
4) Turn the heat down and allow soup to simmer
another 3 minutes or until spinach is tender.
Serve yourself a bowl, top with grated parmesan
cheese and enjoy!