Vegetarian Italian Bean And Spinach Soup Recipe

About this recipe

A hearty and diabetic-friendly vegetarian soup featuring white kidney beans, fresh vegetables, and spinach, perfect for a satisfying dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Celery Stalk
• 500 g Carrot
• 250 g Zucchini Green
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 400 g Pastazara Finely Chopped Tomatoes
• 80 g Knorr Vegetables Stock Cubes
• 250 g Spinach - Chopped
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. In a 5-quart Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 2 chopped celery stalks, 2 diced carrots, 1 diced zucchini, and 1/4 teaspoon of pepper. Sauté until the vegetables are tender and begin to brown, about 15 minutes.
2. 2. Stir in 16 ounces of stewed tomatoes, 14 ounces of low-sodium vegetable broth, 1/2 cup of chopped fresh spinach, and 2 cups of cooked white kidney beans.
3. 3. Over high heat, bring the mixture to a boil.
4. 4. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
5. 5. Ladle the soup into large bowls and sprinkle each serving with 2 tablespoons of grated Parmesan cheese before serving.