Quick and Flavorful White Bean and Spinach Soup with Parmesan
A quick and flavorful white bean and spinach soup topped with Parmesan for a cozy and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup cherry tomatoes halved
- 1 can 15 ounces white beans, drained and rinsed
- 3 cups vegetable broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 2 cups fresh spinach
- ¼ cup freshly grated Parmesan cheese plus more for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add garlic, onions, carrots, and celery. Sauté for 5 minutes until the vegetables soften.
- Add the tomatoes: Stir in the cherry tomatoes and cook for another 2 minutes until they start to break down.
- Pour in the broth and seasonings: Add the white beans, vegetable broth, salt, black pepper, oregano, and red pepper flakes (if using). Stir well to combine.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Stir in the spinach: Add the fresh spinach and stir until it wilts, about 1-2 minutes.
- Finish with Parmesan: Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.
- Serve and enjoy: Ladle into bowls and garnish with extra Parmesan and freshly ground black pepper.