10-Minute Parmesan White Bean Soup with Spinach

• portions: 10 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

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

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.

Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.

Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).

Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

Nutrition

• Calories: 94 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 2 g
• Cholestérol: 11 mg
• Sodium: 360 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 2 g
• Protéines: 5 g