Ingredients
2
tablespoons olive oil
2
medium carrots, sliced (1 cup)
1
large onion, chopped (1 cup)
1
stalk celery, chopped (1/3 cup)
2
cloves garlic, finely chopped
2
cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2
teaspoons dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
4
cups vegetable broth
4
cups packed fresh spinach leaves
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
