Mediterranean White Bean Soup

eatingbirdfood.com

Darlene

1 Tablespoon olive oil

1 yellow onion, minced

2 to 3 large carrots, diced, about 1 cup

2 celery ribs, diced, about ½ cup

4 cloves garlic, minced

1 ½ teaspoon sea salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried basil

2 Tablespoons white wine vinegar

3 15 oz cans cannellini beans or great northern beans, drained and rinsed

4 cups low sodium veggie broth

2 Tablespoons low sodium tamari

2 to 3 cups kale, spinach or swiss chard

¼ cup fresh parsley

Grated parmesan, for serving

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