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Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth
3 cans (15 oz each) cannellini beans, drained and rinsed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach or kale, roughly chopped
1/4 cup grated Parmesan cheese (optional)
Fresh parsley or basil for garnish (optional)
Crusty bread for serving
Instructions:
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