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Italian Bean Soup with Greens

Betty Crocker Kitchens
  • 70 minutes
  • Serves 8

INGREDIENTS

2 tsp

Basil, dried leaves

2

Carrots, sliced (1 cup), medium

1

stalk Celery

2 cloves

Garlic

1 can

Muir glen tomatoes, organic

1

Onion, chopped (1 cup), large

1 tsp

Oregano, dried leaves

4 cups

Spinach, packed fresh leaves

4 cups

Vegetable broth

1/4 tsp

Pepper

1/2 tsp

Salt

2 tbsp

Olive oil

1/2 cup

Parmesan cheese

2 cans

(15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed