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Cannellini bean, spinach and tomato soup
It’s delicious, comforting, simple and super easy to make. Ingredients
- 2 tsp olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 400 g chopped tomatoes from a can or 1 large tomato, chopped
- 1 bay leaf
- 800 ml vegetable broth (from 1 cube)
- 60 g whole wheat small pasta
- 250 g cannellini beans (1 can a 400 g), rinsed and drained
- 4-5 cups spinach, roughly torn
- Parmesan cheese for sprinkling, grated
Directions
1.In a large pot on medium-high heat, sauté onion and garlic in olive oil until translucent. Add chopped tomatoes and cook down for about 1-2 minutes or if fresh, for 5 -7 minutes.
2.Pour in broth and bring to a boil.
3.Add pasta and reduce heat. Simmer the soup uncovered, until pasta is tender, around 10-12 minutes.
4.Stir in the beans and spinach. Cook until spinach wilts. Remove the bay leaf.5.Sprinkle with Parmesan cheese and serve with a side of whole grain bread.Useful Links
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