Chunky white bean and vegetable soup | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 1 onion, chopped
• 1 each large celery stalk and carrot, diced
• 3 cloves garlic, minced
• 1/4 tsp (1 mL) hot pepper flakes
• 2 cans (19 oz/540 mL each) no salt added white beans, drained and rinsed well
• 4 cups (1 L) no salt added beef broth
• 1 tub (142 g) baby kale or spinach, coarsely chopped
• 1/4 cup (50 mL) fresh grated Parmesan cheese (optional)