White Bean Soup

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Get cozy with this quick and easy veggie-filled soup!

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • 6-8 cloves garlic, minced
  • 6 cups vegetable broth (or stock)
  • 1 (15-oz) can diced tomatoes, drained
  • 1 tsp. sugar
  • 1 tbsp. Italian dried herbs
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 4 (15-z) cans white beans (cannellini beans), drained and rinsed
  • 4 cups baby spinach (about 6 ounces)
  • 3/4 cup fresh grated Parmesan cheese (for serving)
  • 3 tbsp. chopped fresh flat-leaf parsley

Instructions

In a large pot or saucepan, heat olive oil 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.

Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). Take off heat. Stir in the parmesan cheese. Taste test and adjust salt and pepper if needed.

Serve immediately.