By Daniel Mancini, www.mamamancinis.com

Ingredients

2 tbs extra virgin olive oil

½ c onion chopped

½ c carrots chopped

½ c celery chopped

4 garlic cloves, sliced

1 c ripe tomatoes chopped

2 10 oz cans of prepared cannellini beans rinsed

1 qt chicken broth

1 10 oz bag baby spinach

¼ c grated Romano cheese

1 tsp Salt

½ tsp black cracked pepper

 

Directions

1. Heat the olive oil over medium heat in a pot large enough to hold the finished recipe.
2. When the oil is hot, add the onions, garlic, carrots, celery, tomatoes, salt, pepper and sauté for 5 minutes.
3. Add the broth, one can of the rinsed beans and bring this to a boil. Cover the pot, lower the heat to a low simmer for 15 minutes.
4. Add the second can of beans and the spinach and simmer for 10 minutes.
5. Remove the soup from the heat let stand for 2 minutes then stir in the Romano cheese.
6. Serve with a drizzle of extra virgin olive oil and a sprinkle of cheese.

 

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