- 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.
|2 tbsp||olive oil|
|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|
|Le Gruyère AOP Alpage flakes|