White Bean Soup

Servings: 6

Source: diethood.com

White Bean Soup

Ingredients

· · 1· · tablespoon· · olive oil· · · 1· · tablespoon· · butter· · · 1· · small yellow onion,· · diced· · · 1· · large carrot,· · peeled and sliced into coins· · · 3· · stalks celery,· · sliced· · · 1/4· · cup· · chopped fresh parsley· · · 4· · cloves garlic,· · minced· · · 6· · cups· · low sodium vegetable broth or chicken broth· · · 1· · teaspoon· · kosher salt· · · 1/2· · teaspoon· · fresh ground pepper· · · 1/2· · teaspoon· · dried oregano· · · 1· · bay leaf· · · 2· · cans (15.5 ounces, each)· · Great Northern Beans,· · rinsed and drained· · · 1· · cup· · (from a can) corn kernels,· · rinsed and drained· · · 2· · cups· · fresh baby spinach· · · Grated parmesan cheese,· · for serving (optional)· · · Toasted bread slices,· · for serving (optional)·

Instructions

Step 1Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.Stir in garlic and cook for 30 seconds more.Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.Bring to a boil; reduce heat to a simmer and cook for 5 minutes.Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.Add spinach and cook for 1 minute.Remove from heat.Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.