Dish Info
Ingredients
Calories
Minutes
1.
In a large pot, heat the olive oil and butter over medium heat.
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2.
Sauté the onions, celery, and carrots until they're softer and fragrant.
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3.
Add minced garlic, Italian seasoning, salt, and pepper, and cook for another minute.
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4.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat, and let it simmer for about 15 minutes, or until the vegetables are tender.
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5.
Add the drained white beans to the pot, stirring to combine.
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6.
Pour the canned tomatoes (with their juice) into the soup.
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7.
Finally, turn off the heat and add the baby spinach to the soup. Stir until the spinach is wilted and well combined.
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