Lynne Tolley made Parmesan White Bean and Spinach Soup. For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
White Bean & Spinach Soup with Parmesan Cheese
½ tablespoon olive oil, vegetable oil or bacon grease
½ onion, diced
½ yellow bell pepper, diced
3-4 cloves garlic, minced
3 cups vegetable or chicken stock
1 15oz can diced tomatoes
½ teaspoon sugar
2 tsp dried Italian herbs
½ tsp salt
¼ tsp pepper
2 15oz cans white beans (cannellini beans), drained & rinsed
2 cups (about 3 oz) baby spinach
½ cup fresh grated Parmesan cheese, for garnish
In a large saucepan, heat oil over medium heat. Add onion and pepper and cook until softened. Add garlic and cook for 1-2 minutes.
Add broth, tomatoes, sugar, Italian herbs, salt, pepper and beans. Bring to a boil then lower the heat for about 15 minutes to blend the flavors.
Stir in spinach and continue to simmer until spinach has wilted. Taste to adjust salt & pepper if needed.
Garnish each bowl with Parmesan cheese. Serve immediately.
Serves 4.
