A hearty blend of cannellini beans, fresh spinach, and herbs in a tomato broth. |
Ingredients
- 2 teaspoons vegetable oil
- 1 small onion, diced
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 1 clove garlic, minced, or 1 teaspoon garlic powder
- 2 cups tomatoes, diced or one (14.5-ounce) can reduced or low-sodium, or no salt added diced tomatoes
- One (15.5-ounce) can reduced or low sodium or no salt added cannellini beans, drained and rinsed
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 4 cups low sodium vegetable or chicken broth
- 1 bay leaf
- 3 cups fresh spinach
- ¼ cup Parmesan cheese
Instructions
- Preheat oil in stockpot on medium heat. Add onions and sauté about 3 minutes or until translucent.
- Add carrots, celery, and garlic and sauté about 3 minutes to soften.
- Add tomatoes, beans, thyme, salt, and pepper. Let cook for about 1 minute.
- Add broth and bay leaf, bring heat up to medium high. As soup begins to boil, turn heat to low, cover, and let simmer for about 15 minutes.
- If using large flat or curly leaf spinach, remove leaves from stem and tear into bite sized pieces.
- Add spinach and stir gently until just wilted.
- Remove and discard bay leaf, add Parmesan, and serve.
Notes
Change it Up
- In Step 1, add a sprinkle of red pepper flakes or paprika.
- For a creamier soup, before Step 7 blend 2 cups of soup, 1 cup at a time, add back to soup and stir to combine.
Nutrition
Serving: 1 cupCalories: 227calCarbohydrates: 34gProtein: 15gFat: 6gSaturated Fat: 2gCholesterol: 4mgSodium: 478mgFiber: 8g