- 1 cup packaged peeled baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 T olive oil
- (2) 15-oz. cans cannellini beans, rinsed & drained
- (1) 32-oz. box low-sodium chicken broth
- 2 or 3 tsp. dried Italian seasoning
- (1) 5-oz. package baby spinach
- freshly cracked black pepper (optional)
In a 4-quart pot cook and stir carrots and onion in 1 T olive oil over med-hi heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat & simmer uncovered 8 minutes, stirring occasionally. Meanwhile in a large skillet heat remaining olive oil over med-hi heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup & top with spinach and ground pepper.
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