Description
A hearty and nutritious soup made with tomatoes and cannellini beans, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the diced tomatoes (with their juice), cannellini beans, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. Add the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach is wilted.
- Serve hot, garnished with fresh parsley.
Notes
- For added protein, consider including diced cooked chicken or turkey.
- If you prefer a creamier soup, blend half of the soup and then stir it back into the pot before adding the spinach.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg