SAN DIEGO — I always try to prepare food that is not only flavorful and invites you to enjoy but is also good for you. So, during February we'll be using recipes from the American Heart Association to take it one step further.
White Bean Soup
- 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
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.
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