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!
Course: Dinner, Soup
Keyword: Bean Soup
6cupsvegetable broth(or stock)
15ounces(420 g) can diced tomatoes,drained*
1tablespoonItalian dried herbs
4(15 ounce)cans white beans (cannellini beans),drained and rinsed
4cupsbaby spinach(about 6 ounces)
3/4cupfresh grated Parmesan cheese(for serving)
3tablespoonschopped 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.Serve immediately.
*Substitute canned tomatoes for 3 fresh tomatoes, diced