Italian Bean Soup with Greens

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Ingredients

2 tablespoons olive oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1 can (28 oz) Muir Glen organic diced tomatoes, undrained
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
4 cups packed fresh spinach leaves
1/2 cup shredded Parmesan cheese (2 oz)

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1

In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
2

Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
3

Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.