Ingredients
1tbspolive oil
1yellow onion,diced
8cloves garlic,minced
6cupsvegetable broth,or stock
15ozdiced tomatoes,drained
1tspsugar
1tbspItalian dried herbs
1tspkosher salt
½tspblack pepper
60ozwhite beans,cannellini beans, drained and rinsed
4cupsbaby spinach,about 6 oz
¾cupfresh grated Parmesan cheese,for serving
3tbspfresh flat-leaf parsley,chopped
Preparation
In a large pot or saucepan, heat olive over medium-high heat. Add onion and garlic; cook for about 2 to 3 minutes or until onions are translucent and garlic is fragrant, stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt, and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in the beans and spinach. Continue to simmer gently for about 2 minutes or until the spinach has wilted.
Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed. Serve immediately.
