White Bean Parmesan Soup (Print Version)
# Ingredients:
01 -
6 sprigs of fresh thyme.
02 -
90 cl of vegetable broth.
03 -
50 g of grated Parmesan cheese.
04 -
3 medium-sized carrots.
05 -
3 portions of cooked white beans totaling 600 g (200 g each, drained).
06 -
2 celery stalks.
07 -
A medium onion.
08 -
12 cl of dry white wine.
09 -
A few handfuls of fresh spinach leaves.
10 -
Black pepper.
11 -
2 bay leaves.
12 -
Salt to taste.
13 -
3 cloves of garlic.
14 -
A dash of olive oil.
15 -
1 lemon.
16 -
1 teaspoon of red pepper flakes.
# Instructions:
01 -
Blend one-third of the white beans together with one-fourth of the broth until smooth and creamy.
02 -
Heat some olive oil in a Dutch oven or a large pot over medium heat. Sauté the onion, celery, and carrots for about 5 minutes. Stir in the garlic and red pepper flakes. Let it cook for another minute.
03 -
Pour in the white wine to deglaze the pot and allow it to simmer down for around 3 minutes. Add the remaining beans, broth, blended mixture, thyme, and bay leaves. Sprinkle with salt and black pepper, and let it simmer on medium heat for 15 to 20 minutes.
04 -
Mix in the lemon juice, spinach, and Parmesan cheese. Let it cook just 2 minutes more.
05 -
Ladle the soup into bowls, sprinkle extra Parmesan and maybe some fresh herbs on top. Serve with toasted bread on the side.
# Notes:
01 -
This soup is loaded with protein, thanks to the white beans and Parmesan.