Dinner in 30 minutes!
White Bean and Spinach Soup
Prep Time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
3-4 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 large white onion, finely diced
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups low sodium vegetable stock
2 cups water
2 bay leaves
1 cup uncooked pasta such as orzo or gnocchetti
5 cups spinach roughly chopped
2 (14 oz) cans cannellini beans
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh parsley, chopped
Optional: parmigiano reggiano rind
INSTRUCTIONS
Place a stock pot, over medium heat, add the olive oil, onions and sauté for 3-5 minutes until the onions are translucent.
Add the garlic, thyme and basil. Stir to combine and cook for two minutes.
Add the vegetable stock, water, salt, pepper and bay leaves; bring to a boil.
Add the pasta and parmigiano rind if adding it and stir to combine. Allow the pasta to cook for six to eight minutes.
Add the cannellini beans and spinach. Stir to combine.
Cook for two more minutes or until pasta is cooked and the spinach has wilted.
Turn off the heat and stir in the chopped parsley and enjoy with some fresh crusty bread.
