Nutrition Facts

Ingredients
- 1 tsp. olive oil (extra virgin preferred)
- 1/2 small red onion (chopped)
- 1 medium celery (chopped)
- 1 medium garlic clove (minced)
- 2 cups fat-free, low-sodium chicken broth
- 15.5 oz. canned, no-salt-added Great Northern beans (rinsed, drained)
- 14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
- 1 tsp. dried oregano (crumbled)
- 1/2 tsp. dried thyme (crumbled)
- 1/4 tsp. crushed red pepper flakes
- 2 cups spinach
- 1/3 cup grated Parmesan cheese
Directions
- In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.
- Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
- Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
- Just before serving, sprinkle the soup with the Parmesan.