by Judy Kim
Spinach and White Bean Pecorino Soup
Yield: 4 servings
A creamy vegetarian soup without the cream. The combination of beans and Pecorino cheese give it a creamy indulgent feeling without the guilt. If you want to turn this quick soup into a more substantial meal try adding shredded poached or rotisserie chicken.
Don’t forget to pick out a nice bottle of wine since I'd highly suggest serving it with the soup along with a loaf of crusty country bread.
Extra-virgin olive oil
3 garlic cloves, minced
1 small onion, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 cup dry white wine, such as Sauvignon Blanc
32 ounce low-sodium vegetable stock or chicken stock
1 (15 ounce) can cannellini beans, well rinsed and drained
1 cup thinly sliced zucchini, cut into half moons
2 cups peas, preferably fresh or frozen and thawed
3 cups baby spinach, washed and dried
1 cup freshly grated Pecorino-Romano, plus extra for garnish
- In a large pot over medium heat drizzle 1 tablespoon olive oil; sauté garlic and onion until softened, about 2 to 3 minutes. Add in carrots, 1 teaspoon salt and 1/2 teaspoon black pepper, stir with a wooden spoon until carrots are tender. Add white wine and stock, bring to a boil and simmer for 5 to 8 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
- Just before serving add peas, fresh spinach, and Pecorino-Romano. Stir until warmed through and spinach is wilted.
- Serve in soup bowls and garnish with grated Pecorino Romano and cracked black pepper.
Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com