Spinach & White Bean Soup with Parmesan
Preparation Time:
30 min
Ingredients:
- 2 cups of fresh spinach
- 1 can (15 oz) of white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
Kitchen Tools Needed:
- large pot
- blender
- wooden spoon
- measuring cups
- knife
- cutting board
Instructions:
- Select a large pot to heat olive oil at medium temperature.
- The pot receives an addition of onion and garlic pieces that need sautéing until they become translucent during a five-minute period.
- After stirring in white beans and vegetable broth together with salt and black pepper and red pepper flakes (optional), bring the mixture to boil. Reduce heat later when the soup boils and cook for 15 minutes.
- Heat the mixture to boiling before adjusting the temperature then allow it to cook for 15 minutes.
- After 5 minutes of cooking add fresh spinach to the mixture which will wilt within the next 5 minutes.
- Take the pot off the heat source and permit it to reach a comfortable temperature before handling.
- Put the pot mixture through a blender until all ingredients become completely pureed. Return the pot to low heat to achieve proper heat level.
- Mix the grated Parmesan cheese until it dissolves throughout the soup mixture.
Macros:
- Total Calories: 263kcal
- Carbs: 28g
- Proteins: 14g
- Fats: 9g
