Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 garlic cloves, minced
– 1 can (400 g) diced tomatoes
– 1.5 L vegetable broth
– 1 can (400 g) cannellini beans, drained and rinsed
– 1 teaspoon dried oregano
– 2 cups fresh spinach, chopped
Method
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until soft.
2. Stir in minced garlic and cook for an additional minute.
3. Add diced tomatoes with their juice and vegetable broth. Bring the mixture to a boil.
4. Stir in cannellini beans, dried oregano, and spinach. Reduce heat and let it simmer for 10 minutes.
5. Serve hot in bowls and enjoy with some bread if desired.
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