Get a double dose of greens and a double dose of IBV in this light summer favorite. An excellent source of Vitamin K, Vitamin A, and yummy superfood. Serve this spring greens soup as a nice summer lunch or a light dinner, your family will love this healthy dinner dish.
Spinach & White Bean Soup
Prep: 5m Cook: 20m
Ingredients:
extra-virgin olive oil – igourmet $0.89 Cashback & 0.89 IBV
3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt – igourmet $0.54 Cashback & 0.54 IBV
Freshly ground black pepper – SHOP.COM Groceries $0.39 Cashback & 2.92 IBV
1 c. dry white wine
32 oz. low-sodium vegetable stock – Walmart
1 15-oz. can cannellini beans, rinsed and drained – Walmart
1 c. sliced zucchini, cut into half moons
2 c. peas
3 c. baby spinach, washed and dried
1 c. freshly grated Parmesan
Directions:
Heat 1 tablespoon olive oil in a large pot over medium heat. Add garlic and onion and cook 2 minutes. Mix in carrots, and add salt and pepper. Pour in white wine and add vegetable stock. Bring to boil and continue to simmer for 5 minutes. Add the cannellini beans as well as chopped zucchini. Simmer for 5 minutes.
Add peas, black pepper, fresh spinach, and parmesan, until spinach is wilted.
