Beans make it substantial, and spinach adds vibrancy.
- 2 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 large carrot, cut into ½-inch dice
- 1 large celery stalk, cut into ½-inch dice
- 2 garlic cloves, minced
- 1 tsp. finely chopped rosemary
- 1 tsp. finely chopped thyme
- 2 dried bay leaves
- 2 (15-oz) cans cannellini beans, drained but not rinsed
- 2 bunches spinach (about 14 oz total), tough stems discarded, leaves rinsed well and cut into shreds
- 2 tsp. lemon juice
- 1 tsp. pure maple syrup
- ¼ tsp. red pepper flakes
- ¾ tsp. fine sea salt
- black pepper
- 6 tbsp. grated Parmesan
- Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, and garlic and cook, stirring occasionally, until onion is tender but not browned, about 4 min. Stir in the rosemary, thyme, and bay leaves. Add enough water (about 6 cups) to cover the ingredients.
- Bring to a boil. Reduce the heat to medium-low and cover pan with the lid ajar. Simmer until vegetables are very tender, about 30 min.
- Stir in beans, spinach, lemon juice, maple syrup, and red pepper flakes. Add more water, if needed, to cover the ingredients. Season the soup with the salt, plus black pepper to taste.
- Return soup to a simmer and cook, on medium-low heat, uncovered, until spinach is very tender and soup is slightly thickened, about 10 min. Discard bay leaves.
- Ladle soup into bowls and serve hot with Parmesan.
224 cal, 6 g fat (1 g saturated), 12 g protein, 30 g carb, 4 g sugar, 13 g fiber, 549 mg sodium, 4 mg cholesterol per serving
Adapted from The Oz Family Kitchen. Copyright © 2015 by Lisa Oz.
This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.