10-Minute White Bean Parmesan Spinach Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
White Bean Parmesan Spinach Soup ready in 10 minutes is my kind of soup! Make a double batch and have plenty of leftovers for the weekly dinner rush!
Course: Dinner, Soup
Cuisine: American
Servings: 10 people
Calories: 280 kcal
Ingredients
1 tablespoon olive oil
1 yellow onion , diced
6-8 cloves garlic , minced
6 cups vegetable broth (or stock)
1 (15-ounce | 420-g) can diced tomatoes, drained*
1 teaspoon sugar
3/4 cup freshly grated Parmesan cheese
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 (15-ounce) cans white beans (cannellini beans), drained and rinsed
4 cups baby spinach (about 6 oz.)
1/2 cup fresh grated Parmesan cheese, (for serving)
3 tablespoons chopped fresh flat-leaf parsley
Instructions
1. 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, 3/4 cup of parmesan cheese, Italian herbs, salt and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3. Stir in the cannellini beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Stir in the parsley and season with extra salt and pepper, to taste, if desired.
4. Serve immediately.
Recipe Notes
*Substitute canned tomatoes for 3 fresh tomatoes, diced
Nutrition Facts
10-Minute White Bean Parmesan Spinach Soup
Amount Per Serving
Calories 280Calories from Fat 36
% Daily Value*
Total Fat 4g; Saturated Fat 2g; Cholesterol 11mg; Sodium 1007mg;
Potassium 891mg; Total Carbohydrates 38g; Dietary Fiber 8g;
Sugars 2g; Protein 19g.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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