INGREDIENTS

• 1 tablespoon olive oil

• 1 medium onion chopped

• 1 garlic clove minced

• 2 large carrots chopped

• 2 celery ribs chopped

• 32 oz vegetable or chicken broth

• 1 teaspoon fresh or (or 1/2 tsp dried thyme)

• 1 teaspoon fresh oregano (or 1/2 tsp dried)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 15-ounces canned white beans drained and rinsed

• 2 cups baby spinach

• Fresh parsley for serving

• Grated parmesan cheese and olive oil for serving

PREPARATION

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. 

•  Add vegetable or chicken broth and beans, bring to a boil, reduce heat and simmer for 25 minutes to combine all of the flavors together.

• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes

• Remove from heat, sprinkle fresh parsley, grated parmesan cheese and a drizzle of olive oil, if desired, and serve immediately.

RECIPE NOTES

Celery, carrots and spinach are my chosen vegetables for this pantry soup but you can customize it with whatever you have on hand. The extra drizzle of olive oil and parmesan cheese really brings the soup to life, along with a piece of crusty garlic bread. The soup will thicken as it sits and tastes even better the next day.