2 tablespoons extra virgin olive oil
1 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 cloves garlic, minced
1 roma tomato, chopped
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 cup dry white wine
2.5 cups low sodium chicken stock
1 bay leaf
1, 15 ounce can white beans (navy, great northern, cannellini) drained, not rinsed
3 cups (or 3 big handfuls) baby spinach
Optional: Grate parmesan cheese for garnish
In a medium stock pot or Dutch oven over medium heat, add olive oil, carrots, celery, and onions and saute for 5- 10 minutes or until the onions are translucent, stirring occasionally.
Add garlic, tomatoes, salt, and Italian seasoning and saute for an additional 1-2 minutes, or until the tomatoes start to get soft, but careful not to burn the garlic.
Add the white wine and let simmer for 3-4 minutes.
Add the stock, bay leaf, beans, and spinach. Stir. Let the soup come back up to heat and simmer for 5- 10 minutes to let the flavors come together.
Serve warm and sprinkled with parmesan cheese.
This serves either 4 for a side (soups and sandwiches) or 2 as a main dish.