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