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Italian Bean Soup with Greens

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
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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!
Created Jul 30, 2014
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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)

Steps

  •  
    1
    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.
  •  
    2
    Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  •  
    3
    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.

Nutrition Information

No nutrition information available for this recipe
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