1 cup parmesan cheese grated (save 1/4 cup on top when you serve)
3 cans white cannellini beans, drained (Eden Brand)
2 cloves garlic minced
6 cups baby spinach
6-8 cups organic vegetable broth
A pinch of salt and pepper to taste
Heat the oil in a large pot over medium heat.
Add the onion and saute for about 5 minutes. You’re looking for your onion to become translucent.
Add the garlic, tomatoes, dried Italian herbs, salt, and pepper and saute for 2 more minutes, or until the mix becomes fragrant– you’ll know when it happens, your kitchen will smell wonderful!
Pour in the vegetable stock and the white cannellini beans and bring the mix to a boil.
When your soup has reached boiling point, turn the heat down to a low level and simmer for another 2 minutes or so.
Then add the baby spinach and 3⁄4 of the parmesan, and give your soup a good stir. When the spinach has wilted, you’re ready to serve! Sprinkle the rest of your parmesan cheese over your soup and enjoy!
I set up Flex Health & Wellness in 2010 in my quest for educating people and raising awareness about organic and sustainable living and eating. Over the years I have helped thousands of people in the Lebanon, Lancaster and Dauphin area experience a transformation in their overall well being.