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)
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Method
Take a large cookie sheet, or two 9x13 inch 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. |
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