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carrots: 1 |
onions: 1 |
olive oil: 2 Tbl |
cannellini beans: 15 oz |
chicken broth: 2 lbs |
Italian seasoning: 2 tsp |
spinach: 5 bunches |
Credit: www.food.com
1
In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
2
Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.