2 cans cannellini/lima beans, drained and rinsed
3 tablespoons olive oil
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
3 cloves garlic, sliced fine
Salt and freshly ground black pepper
1 large 28 oz can diced tomatoes
2 quarts chicken stock,
1/2 teaspoon basil dried
1/2 teaspoon oregano dried
1/4 teaspoon red chili flakes
2 cups chopped spinach
Parmigiano-Reggiano, grated, for serving
In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the drained cannellini beans, and the chicken stock. Season with the red chili flakes, basil, oregano, salt and pepper. Cook for 20 minutes, then add the spinach. Continue cooking until the beans are completely tender another 20 minutes.
Serve the soup in large bowls with grated Parmesan.