White Bean and Spinach Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 6-8 cloves garlic minced
- 6 cups vegetable broth
- 15 oz can diced tomatoes drained (or 3 fresh tomatoes, diced)
- 1 tsp sugar
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 4 15 oz cans white beans (cannellini) drained and rinsed
- 4 cups baby spinach ~ 6 oz
- ¾ cup Parmesan cheese fresh grated
Instructions
- 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 min), stirring occasionally. Add broth, tomatoes, sugar, Italian herbs, salt, and pepper.
- Bring to a boil, reduce heat and simmer for 5 min to combine flavors.
- Stir in beans and spinach. Continue to simmer gently until the spinach has wilted (about 2 min).
- Remove from heat. Stir in Parmesan cheese. Add salt and pepper to taste.
Notes
Amount per serving - 8
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calories 828
total fat 8.2g 11%
saturated fat 3.1g 16%
cholesterol 11mg 4%
sodium 1154mg 50%
total carbohydrates 135.4g 49%
dietary fiber 33.9g 121%
total sugars 8.1g
protein 59g
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calcium 674mg 52%
iron 1.2mg -%
potassium 4087mg 87%
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calories 828
total fat 8.2g 11%
saturated fat 3.1g 16%
cholesterol 11mg 4%
sodium 1154mg 50%
total carbohydrates 135.4g 49%
dietary fiber 33.9g 121%
total sugars 8.1g
protein 59g
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calcium 674mg 52%
iron 1.2mg -%
potassium 4087mg 87%