10-Minute White Bean Parmesan Spinach Soup Recipe – Bean Soup ready in 10 minutes is may kind of soup! Make a double batch and have plenty of leftovers for the weekly dinner rush!
1 tablespoon olive oil
1 yellow onion diced
6-8 cloves garlic minced
6 cups vegetable broth (or stock)
15 ounces (420 g) can diced tomatoes, drained*
1 teaspoon sugar
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
½ teaspoon black pepper
4 (15 ounce) 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 tablespoons chopped fresh flat-leaf parsley
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.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
*Substitute canned tomatoes for 3 fresh tomatoes, diced
Recipe by: cafedelites.com