Italian seasoning: 1 teaspoon
Fresh spinach or kale: 2 cups, roughly chopped
Parmesan cheese (optional): For serving
Instructions:
Cook the bacon or pancetta: In a large pot, heat the olive oil over medium heat. Add the diced bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside on a paper towel to drain.
Sauté the vegetables: In the same pot, add the onions, carrots, and celery. Cook over medium heat until the vegetables are soft, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Add liquids and beans: Pour in the broth, and add the rinsed cannellini beans along with the diced tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring to a simmer.
Simmer the soup: Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
Add greens: Stir in the chopped spinach or kale and continue to simmer until the greens are wilted and tender, about 5 minutes.
Finish and serve: Taste and adjust seasoning if needed. Serve hot, topped with the crispy bacon or pancetta and grated Parmesan cheese if desired.
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