tomato white bean soup
Soups & Salads
Tomato White Bean Soup
This tomato white bean soup is comforting, healthy, and uses pantry staples, which makes dinner prep quick and easy. It’s delicious served with a sprinkle of grated Parmesan and crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 (15.5 ounce) cans cannellini beans, rinsed and drained
- 2 ½ cups low-sodium vegetable stock
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
- 1 cup roughly chopped baby spinach, or more to taste
Directions
- Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.
- Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.
