Farmhouse Bean Soup with Parsnips and Spinach
We ♥ Local parsnips! This is an easy and nutritious dinner, full of protein and healthy fiber. Herbs give it a fresh take, even in the winter months.
In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes stirring occasionally. Add the tomatoes, stock and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.
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