Description
A comforting and nutritious soup made with tomatoes and cannellini beans, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are softened.
- Add the crushed tomatoes, cannellini beans, vegetable broth, dried basil, and dried oregano. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the fresh spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
- To make it heartier, add cooked pasta or quinoa during the last 5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg