Recipe: Mediterranean White Bean Soup

Ingredients:

• 3 cans of Talia’s White Beans, rinsed and drained
• 1 tbsp. olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, chopped
• 1 rib of celery, chopped
• 6 cups vegetable broth
• 1 tsp. dried thyme
• 1/2 tsp. oregano
• 2 cups baby spinach
• Kosher salt, to taste
• Black pepper, to taste
• Fresh parsley
• Parmesan cheese, grated

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add in the onions and sauté until translucent. Add in the garlic, carrots, celery, thyme, and oregano. Season to taste with salt and pepper and cook for an additional 2-3 minutes.
2. Pour in the vegetable broth and beans and bring to a boil. Once boiled, reduce the heat and simmer for 15 minutes.
3. Add in the spinach and continue to simmer until the spinach is wilted.
4. To serve, garnish with fresh parsley and sprinkle with parmesan cheese.

*Original recipe from Feel Good Foodie