Navy Bean & Spinach Soup
1 tbsp vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
2 can navy beans, rinsed and drained
2 cups water
1 can chicken broth
1/4 tsp coarsely ground black pepper
1/4 tsp basil
1/2 of a 6 oz. bag of baby spinach
Freshly grated Parmesan cheese
In a 3-qt. saucepan, heat oil over medium heat. Add onion and celery; cook, stirring, until celery is tender, 5 to 8 min. Stir in garlic and cook 30 seconds. Add beans, water, broth, pepper and basil; heat to boiling over high heat. Reduce heat and simmer 15 min. Stir in spinach and cook just until wilted, about 1 min. Serve with Parmesan cheese.