Tuscan soup with white beans

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Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery;
• 1 clove of garlic;
• 3 tablespoons of olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 grams of grated parmesan cheese;
• green peas and herbs for decoration.

Preparation

Slice carrots, onions, celery and garlic. In a saucepan with a thick bottom, heat the olive oil. Add chopped vegetables, salt and pepper. Stew for 10 minutes over medium heat, stir occasionally.

Drain the juice from the bean, rinse and dry. ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add whole beans to the pan and mix. Pour the mixture with chicken broth, bring to a boil, reduce the heat and cook under the lid for another 20 minutes.

Add the spinach washed in cold water to the soup and cook for 2 minutes until the leaves are faded. Remove soup from fire, spill on plates, sprinkle with grated parmesan, add green peas and greens.

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