White Bean Soup with Tomatoes and Fresh Spinach

Ingredients

1 tablespoon olive oil

1 large red onion, diced

3 cloves garlic, minced

2 teaspoons balsamic vinegar

2 carrots, peeled and sliced

4 cups chicken or vegetable stock

2 (15 oz.) cans white beans, drained, and rinsed

1 (28 oz.) can diced tomatoes, drained, and rinsed

2 teaspoons Italian seasoning

½ teaspoon red chili flakes

Salt and pepper

2 tablespoons heavy cream

4 cups spinach leaves

½ cup Parmesan cheese

Directions

In a stockpot heat olive oil and onions until onions are soft and translucent.  Add garlic and cook 3 to 4 minutes more until garlic is fragrant.  Stir in balsamic vinegar, scraping any bits from the bottom of the pan. 

Add carrots and cook stirring 2 to minutes more.

Add stock, beans, tomatoes, Italian seasoning, red chili flakes, salt, and pepper. 

Bring soup to a boil, then simmer 10 to 15 minutes stirring occasionally.

Remove from heat and stir in cream.

Then stir in spinach until wilted.

Top with fresh grated Parmesan cheese.