Italian Bean Soup with Greens

Prep Time:20 Mins | Total Time:1 Hr 10 Mins | Makes:8 servings

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

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)

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.