- In a large pot, heat olive oil. Add chopped onion, garlic and celery and cook for a few minutes. Add the broth, tomatoes, herbs, lemon, salt and pepper.
- Bring to a boil, then reduce heat and let simmer for 5 minutes.
- Add the drained beans, grated cheese and spinach. Let simmer for a few minutes.
- Serve with lots of Le Gruyère AOP Alpage flakes and flat-leaf parsley.
| Ingredients | |
|---|---|
| 2 tbsp | olive oil |
| 1 | onion |
| 3 | cloves garlic |
| 2 | celery sticks |
| 1 l | vegetable broth |
| 1 can (400 g) | cherry tomatoes |
| rind and juice of 1/2 lemon | |
| 1 tbsp | Italian dried herbs |
| salt and pepper | |
| 2 cans (400 g) | white beans |
| 2 dl | grated Le Gruyère AOP Alpage |
| 80 g | baby spinach |
| To serve | |
|---|---|
| Le Gruyère AOP Alpage flakes | |
| flat-leaf parsley |
