White Bean & Parmesan Soup

This soup went together fast–15 minutes from start to table.

Ingredients:

1 Tbsp olive oil

1 onion, diced

6-8 cloves garlic, minced

6 cups chicken stock

1 15oz can diced tomatoes

1 cup freshly grated Parmesan cheese (please don’t use the shaker can stuff!)

1 Tbsp Italian herbs (I used Penzey’s Tuscan Sunset)

3-4 15oz cans cannellini beans, drained and rinsed

1 bag (6oz) baby spinach

salt and pepper

Directions:

Heat olive oil in large soup pot. Add onion and garlic, cook until onions are translucent, stirring occasionally.

Add broth, tomatoes, parmesan cheese, and herbs. Bring to a boil, reduce heat and simmer for 5 minutes to let flavors combine. NOTE: the parmesan will clump in the pot, keep stirring!

Add cannellini beans and spinach, simmer until spinach wilts. Serve immediately. NOTE:  the beans will be rather thick skinned at this point. If you prefer the beans softer, simmer longer.