10-Minute Parmesan White Bean Soup with Spinach
Bean Soup ready in 10 minutes is a May kind of soup! Make a double batch and have plenty of leftovers for the weekly dinner rush!
Servings: 10 people
Calories: 209kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 6-8 cloves garlic minced
- 6 cups vegetable broth or stock
- 15 ounces diced tomatoes canned, drained
- 1 teaspoon sugar
- 1 tablespoon Italian dried herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cans white beans cannellini beans, drained and rinsed
- 4 cups baby spinach
- ¾ cup parmesan cheese fresh grated, for serving
- 3 tablespoons flat-leaf parsley chopped, fresh
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 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.Serve immediately.
Notes
Tips: Substitute canned tomatoes for 3 fresh tomatoes, diced.
Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 938mg | Potassium: 765mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1.803IU | Vitamin C: 16mg | Calcium: 211mg | Iron: 5mg