Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 large carrots, chopped
  • 1 stalk celery, chopped
  • 6 C vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 15 oz cans white beans, drained and rinsed
  • 2 C baby spinach
  • fresh parsley, for serving
  • parmesan cheese, for serving

Instructions

  1. In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
  3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.