White Bean Parmesan Soup (Print Version)
# Ingredients:
01 -
3 handfuls of fresh spinach leaves.
02 -
6 sprigs of fresh thyme.
03 -
600 grams of white beans (from 3 cans, well drained).
04 -
90 cl of vegetable stock.
05 -
1 medium-sized onion.
06 -
1 lemon.
07 -
3 garlic cloves.
08 -
3 carrots.
09 -
Parmesan cheese, grated (50 g).
10 -
2 celery stalks.
11 -
2 bay leaves.
12 -
A teaspoon of crushed red chili flakes.
13 -
12 cl of dry white wine.
14 -
Salt to taste.
15 -
Black pepper to taste.
16 -
Olive oil.
# Instructions:
01 -
Blend a third of the white beans with a quarter of the vegetable broth until smooth and creamy.
02 -
Heat up olive oil in a large pot over medium heat. Toss in the onions, carrots, and celery, letting them cook for 5 minutes. Stir in the garlic and chili flakes, cooking for just 1 more minute.
03 -
Pour in the white wine to deglaze and let it simmer down for 3 minutes. Throw in the beans, broth, blended mixture, thyme, and bay leaves. Sprinkle in some salt and pepper, then let it all cook for 15-20 minutes over medium heat.
04 -
Squeeze in the lemon juice, then stir in the spinach and parmesan. Cook everything together for another 2 minutes.
05 -
Ladle into bowls, top with fresh herbs and more parmesan. It's great with some toasted bread on the side.
# Notes:
01 -
This soup is packed with protein from white beans and parmesan.