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Hearty Bean and Spinach Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (15 oz) diced tomatoes, with juice
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans or white beans, drained and rinsed
- 1/2 cup uncooked pasta (small shapes like ditalini or elbow)
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for garnish)
- Freshly ground black pepper (for garnish)
- Optional: 1 bay leaf and 1 parmesan rind for extra flavor
Instructions:
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Add Tomatoes and Broth:
- Stir in the diced tomatoes with their juice. Add the broth and bring the mixture to a boil.
- If using, add the bay leaf and Parmesan rind for extra depth of flavor.
- Cook the Beans and Pasta:
- Add the drained and rinsed beans to the pot.
- Stir in the dried oregano, basil, and crushed red pepper flakes (if using).
- Add the uncooked pasta and simmer until the pasta is tender, about 10 minutes.
- Add Spinach:
- Once the pasta is cooked, stir in the fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.
- Remove the bay leaf and Parmesan rind if used.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a sprinkle of black pepper.
- Enjoy:
- Serve hot with crusty bread on the side for a comforting and nourishing meal.
This soup is versatile, so feel free to add other vegetables or swap the spinach for kale or another leafy green. It’s a great, hearty meal that’s full of flavor and nutrition!
