Florentine White Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbs. olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tbs. tomato paste
  • 4 cups chicken broth (low sodium)
  • 2 cans (each 14½ oz.) cannellini beans, drained and rinsed
  • 4 cups finely chopped baby spinach
  • Salt and freshly ground pepper, to taste
  • ½ cup Parmigiana Reggiano
Instructions
  1. In a large saucepan over medium heat, warm the olive oil. When it is hot, add the onion and carrots and sauté until the vegetables are soft, about 5 minutes.
  2. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
  3. Stir in the tomato paste, mixing well, about 1 minute.
  4. Add the broth and beans.
  5. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium.
  6. Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes.
  7. Season with salt and pepper.
  8. Ladle the soup into warmed bowls and sprinkle with the Parmigiana Reggiano and serve immediately.
Notes
Be careful to only use 2 Tbs. of oil - oily soup is not a good thing. If you are wondering what it would taste like if you substitute vegetable broth instead of chicken broth - I tried and it did not work for me. It changed the taste tremendously and my family did not like the change. I use Amore tomato paste which comes in a tube. I buy mine at the grocery store. A big THANK YOU to Giada DeLaurentiis for mentioning this tube version on her show!
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2012/07/florentine-white-bean-soup/