PF Kitchen: Spinach and White Bean Soup
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
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.
Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
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.
Are you struggling to meet your fitness and weight loss goals? We are here to help! Sign up for our 6 Week Shred Challenge by clicking the picture below!
