White Bean Soup
Ingredients
- 1 can cannellini beans rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ditalini pasta
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese grated
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add cannellini beans, vegetable broth, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add ditalini pasta and cook for 10 minutes, or until pasta is tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Stir in lemon juice and Parmesan cheese. Serve immediately.
