© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Eat Your Vegetables!
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.
2 15 ounce cans cannellini beans, drained
1 14½ 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
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, optional
¼ cup parmesan cheese, grated, optional
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. Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.