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PF Kitchen: Spinach and White Bean Soup

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PF Kitchen: Spinach and White Bean Soup 

 

Edwardsville and Glen Carbon Personal Training and Nutrition Coach

 

INGREDIENTS

 

  • 1 tbsp. extra-virgin olive oil

  • 3 cloves garlic, minced


  • 1 small onion, chopped


  • 1 carrot, chopped

  • kosher salt

  • 
Freshly ground black pepper


  • 1 c. dry white wine


  • 32 oz. low-sodium vegetable
stock


  • 15 oz. can cannellini beans,
rinsed and drained

  • 
1 c. sliced zucchini, cut into half moons

  • 2 c. peas


  • 3 c. baby spinach, washed and dried


  • 1 c. freshly grated Parmesan

 

 

DIRECTIONS

  1. In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes. 


  2. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. 


  3. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted. 


 

Serve in soup bowls and top with pepper. 


 

 

 

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