
This month, from the Kirkwood Kitchen, we are bringing you a savory soup that is perfect for these chilly winter days in Birmingham! Let us know what you think!
Mediterranean White Bean Soup
- Ingredients:
- 1 tbsp. Olive Oil
- 1 large red onion chopped
- 2 gloves garlic minced
- 1 large carrot chopped
- 1 celery rib chopped
- 6 cups vegetable broth
- 1 tsp. dried thyme
- ½ tsp. oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 3-15oz canned white beans drained and rinsed
- 2 cups fresh baby spinach
- Fresh parsley for serving
- Grated parmesan cheese for serving
Directions:
In a large pot or saucepan, heat olive oil over medium heat. Add onions and cook until they are translucent , about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and black pepper, and cook for an additional 2-3 minutes. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15vminutes to combine all the flavors together. Stir in the spinach and continue to simmer until the spinach wilt, about 2 minutes. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.