I want to share a super easy (yet tasty) soup recipe I recently posted on my Instagram. It hasn't been the warmest spring weather yet, so on a cold feeling night this is ideal. With only a few ingredients, I hope you love it as much as my house does. Even my little one loves her soups, great way to sneak more veggies in. Soups are ideal for busy work weeks too, leftovers are my best friend. Usually May isn't soup season, but lately I don't know what day it is so why not.
White Bean Tomato Spinach Soup
1 tablespoon olive oil
1 yellow onion, diced (or, to save even more time, buy frozen chopped)
Minced garlic (3-5 cloves)
6 cups chicken broth
15 oz can diced tomatoes
3 tablespoons chopped parsley
1 tablespoon Italian dried herbs
1 teaspoon salt
1/2 teaspoon black pepper
2 15 oz cans of white beans, drained
4 cups (or however much you like) fresh baby spinach
3/4 cup fresh grated Parmesan cheese
I made this in the crock pot but you can make it on the stove top too. If you choose the stove top, see the below!
Feel free to edit the ingredient list and add items like chopped rotisserie chicken, kale vs. the spinach, more veggies, or ditalini pasta like I do.
And now if you are a carb lover like this girl, I mean who isn't, serve with fresh bread for dipping. Can't wait to hear how you like it.
In a large pot, heat olive oil over medium-high heat. Add the chopped garlic and onion; cook + stir for roughly 2-3 minutes.
Add the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil.
Reduce heat to simmer for 5 minutes. Stir in the beans and spinach. Continue to simmer until the spinach has wilted, about 2-3 minutes (if you add rotisserie chicken I would add it in at this point).
Remove from heat and add in the Parmesan cheese. If needed, add more salt and pepper.
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