White Bean & Spinach Soup (RECIPE)

White Bean & Spinach Soup (RECIPE)

Ingredients

• 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
• 1 yellow onion diced
• 1 tablespoon extra virgin olive oil (Kasandrinos **FREE Bottle**)
• 6-8 cloves garlic minced
• 6 cups vegetable broth (or stock)
• 15 ounces (420 g) can diced tomatoes, drained*
• 1 tablespoon Italian dried herbs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 cups baby spinach (about 6 ounces)
• 3 tablespoons chopped fresh flat-leaf parsley
• 3/4 cup fresh grated Parmesan cheese (for serving)

Instructions

• 1. In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.

• 2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.

• 3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). 

• 4. Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.

• 5. Serve immediately!

Enjoy!!

Servings : 10
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 94kcal

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