Entrée: United States – Lemony Spinach and Cannellini Soup with Parmesan Rind

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 small yellow onion, diced
1 celery stalk, diced
2 cloves garlic, minced
Pinch of red pepper flakes
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 Parmesan rind (about 2 oz / 55 g), optional
1 bay leaf
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
4 packed cups (about 120 g) baby spinach, roughly chopped
Zest of 1 lemon
2–3 tbsp (30–45 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh parsley
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional garnish: shaved Parmesan and a drizzle of olive oil

Instructions

Warm the olive oil in a medium pot over medium heat. Add the onion and celery and cook until softened and translucent, 5–6 minutes.
Stir in the garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the broth, Parmesan rind, and bay leaf. Bring to a gentle simmer and cook for 10 minutes to infuse the broth.
Stir in the cannellini beans and simmer for 5 minutes to warm through.
Add the spinach and cook just until wilted, 1–2 minutes. Remove and discard the Parmesan rind and bay leaf.
Off the heat, stir in the lemon zest, lemon juice, parsley, and thyme. Season with salt and several grinds of black pepper to taste.
Ladle into bowls and, if desired, finish with shaved Parmesan and a light drizzle of olive oil. Serve immediately.