Description
A comforting and hearty soup featuring the rich flavors of parmesan and tomatoes, complemented by the creamy texture of cannellini beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 cups spinach, fresh
Instructions
- In a large pot, heat the olive oil over medium heat and add the diced onion. Cook until the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the parmesan cheese until melted and combined.
- Add the fresh spinach and cook until wilted.
- Serve hot, topped with additional parmesan if desired.
Notes
- This soup keeps well in the refrigerator for up to 4 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg