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Spinach and White Bean Soup

Judy Kim
  • 25 minutes
  • Serves 4

INGREDIENTS

3 cups

Baby spinach

1 15 ounce can

Cannellini beans

1

Carrot

3 cloves

Garlic

1

Onion, small

2 cups

Peas

1 cup

Zucchini

32 oz

Vegetable stock, low-sodium

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

1 cup

Parmesan

1 cup

White wine, dry