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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. low sodium cannellini beans (cans)
- 1 Tbsp. extra virgin olive oil
- 1 leek (white and light green parts, cleaned and finely chopped)
- 2 garlic cloves (crushed)
- 1 tsp. fresh thyme leaves
- 1/2 tsp. dried oregano
- 2 celery stalks (diced)
- 1 carrot (diced)
- 2 lb. spinach (trimmed and roughly chopped)
- 2 tomatoes (ripe, diced)
- 4 cups vegetable stock (homemade or low-sodium)
- salt
- pepper
- 1/4 cup grated Parmesan cheese (freshly)
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