Description
A deliciously simple soup made with tomatoes and white beans, perfect for a hearty 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) white beans (such as cannellini or great northern), rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the diced tomatoes (with their juice), white beans, vegetable broth, dried basil, and dried oregano. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
- If using, stir in the fresh spinach and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, blend half of the soup using an immersion blender and then mix it back in.
- Add a pinch of red pepper flakes for a spicy kick or toss in some cooked sausage for added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg