Greens & Beans Soup with Chili Garlic Croutons

Name: Greens & Beans Soup with Chili Garlic Croutons
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 3 tablespoons Zucchi Toscano PGI Extra Virgin Olive Oil; 1 yellow onion, diced; 1 small waxy potato, peeled and cut into small cubes; 3 cloves garlic, thinly sliced (divided in half); 4 cups vegetable stock; 1 Parmesan rind; 6 cups baby spinach; 1 (15-ounce) cannellini beans, drained and rinsed; to taste kosher salt; to taste freshly ground pepper; 1 teaspoon chili pepper flakes, optional; 3 tablespoons Zucchi Toscano PGI Extra Virgin Olive Oil; 1 baguette, torn or cut into ½ -inch cubes; Zucchi Toscano PGI Extra Virgin Olive Oil; hard Pecorino cheese, thinly sliced

Inspired by the flavor of Tuscany, this spinach and white bean soup is packed full of flavor and nutrients.

COOK TIME	40
PREP TIME	10

SKILL LEVEL	Easy
SERVES	4-6

We recommend…

TOSCANO IGP EXTRA VIRGIN OLIVE OIL

With its distinctive, fruity taste, this EVOO offers notes of almond, artichoke, and green leafy vegetables.

INGREDIENTS

For the soup:

3 tablespoons / Zucchi Toscano PGI Extra Virgin Olive Oil
1 / yellow onion, diced
1 / small waxy potato, peeled and cut into small cubes
3 / cloves garlic, thinly sliced (divided in half)
4 cups / vegetable stock
1 / Parmesan rind
6 / cups baby spinach
1 (15-ounce) / cannellini beans, drained and rinsed
to taste / kosher salt
to taste / freshly ground pepper

For the chili-garlic croutons:

1 teaspoon / chili pepper flakes, optional
3 tablespoons / Zucchi Toscano PGI Extra Virgin Olive Oil
1 / baguette, torn or cut into ½ -inch cubes

For serving:

/ Zucchi Toscano PGI Extra Virgin Olive Oil
/ hard Pecorino cheese, thinly sliced

INSTRUCTIONS

To make the spinach bean soup:

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Add the potatoes and half the garlic. Cook until fragrant, about 2 minutes, being careful not to let the garlic burn.

Stir in the vegetable stock, 1 cup water and Parmigiano rind. Bring to a boil and simmer until the potato is soft. Remove Parmigiano rind and add spinach. Simmer until wilted, about 2 minutes. Add the beans. Using an immersion blender, blend until smooth. Season with salt and pepper to taste.

To make the chili-garlic croutons:

Heat two tablespoons of the Toscano PGI EVOO in a skillet over medium heat. Add the cubed bread slices and let simmer/toast until golden brown on one side. Flip over and cook for another 3-4 minutes on the other side until golden brown. Add the remaining tablespoon of Toscano EVOO and remaining garlic slices and chili flakes. Cook gently, stirring to coat the croutons in the garlic and chili flakes. Toast until fragrant, about 1 minute, being careful not to let the garlic or chili flakes burn.

To Serve: divide the soup among bowls, top with several croutons, thinly sliced Pecorino cheese, and a drizzle of the Toscano EVOO.

We see a bowl of a green purred soup. on top there are large croutons and thin flakes of cheese, and a drizzle of olive oil. The background is black and moody. The bowl of soup is surrounded by other ingredients including a piece of french bread, a few spinach leaves, and a small bowl of croutons.

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