10-minute white bean soup with parmesan #vegetarian #soup

10-minute white bean soup with parmesan and spinach is prepared in 10 minutes and stacked with flavor! Make a twofold bunch of Bean Soup and have a lot of scraps for the week by week supper surge!

This is one of those soups you anticipate AND long for. Beans stewed in a tomato-put together juices with respect to your table in minutes. Ideal for anytime made in one pot… thus MUCH Flavor! The reward? Ideal for veggie lovers.

For this formula I suggest canned flushed and depleted white beans or cannellini beans. You can utilize chick peas, dark beans, kidney beans (red beans), Pinto beans, and so forth. For accommodation purposes, I have utilized canned beans in this soup.

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Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 6-8 cloves garlic minced
• 6 cups vegetable broth (or stock)
• 15 ounces (420 g) can diced tomatoes, drained*
• 1 teaspoon sugar
• 1 tablespoon Italian dried herbs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
• 4 cups baby spinach (about 6 ounces)
• 3/4 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, Italian herbs, salt and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). 
4. Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
5. Serve immediately.

Notes
*Substitute canned tomatoes for 3 fresh tomatoes, diced

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