| Yeilds: 6 servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients 1 tablespoon olive oil 1 tablespoon butter 1 small yellow onion, diced 1 large carrot, peeled and sliced into coins 3 stalks celery, sliced 1/4 cup chopped fresh parsley 4 cloves garlic, minced 6 cups low sodium vegetable broth or chicken broth 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1/2 teaspoon dried oregano 1 bay leaf 2 cans (15.5 ounces, each) Butter Beans, rinsed and drained 1 cup (from a can) corn kernels, rinsed and drained 2 cups fresh baby spinach Grated parmesan cheese, for serving (optional) Toasted bread slices, for serving (optional) Method Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot. Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender. Stir in garlic and cook for 30 seconds more. Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly. Add spinach and cook for 1 minute. Remove from heat. Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices. |