- 4 cups of cooked navy beans rinsed and drained
- 3 tablespoons olive oil
- 2 medium carrots, chopped
- 1 large onion, coarsely chopped
- 2 stalk celery, coarsely chopped
- 1 clove garlic, finely chopped
- 4 leaves of fresh oregano
- 1/4 teaspoon salt
- 1/2 teaspoon of saffron flowers (optional)
- Black pepper, to taste
- 5 cups chicken stock or vegetable stock
- 2 cups chopped spinach
- 1 cup of finely shredded red or green cabbage
- 1 tablespoon chopped fresh parsley, for garnish
- Olive oil, to serve
1 Cook the vegetables: In a large pot, heat the olive oil then add the carrots, onion, cabbage, celery, garlic, fresh basil sprigs, salt, and pepper. Saute the vegetables for 2-3 minutes until the vegetables look softened and the onions are turning translucent. Add 1 cup of the vegetable or chicken broth and simmer for 10 minutes.
2 Prepare the beans: On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
3 Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the remaining 4 cups of vegetable or chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
5 After the vegetables become tender, add the spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
6 Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like, and serve with Parmesan toasts and extra Parmesan for sprinkling.