INGREDIENTS Olive oil Shallots Carrots Celery White beans Chicken broth Garlic Thyme Bay leaf Cream Spinach Parmesan Lemon zest
Saute the onions until translucent then add in the carrots and celery and saute for 2 to 3 minutes.
Add the beans, herbs, and broth then bring to a simmer for 15 minutes.
Add the spinach and cook for 2 minutes to wilt, then add in the cream and parmesan. Serve hot with additional parmesan cheese if desired.