Parmesan Tomato & Cannellini Bean Soup

• temps total: 18 minutes

Ingrédients

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 can cannellini beans, drained and rinsed

3 cups vegetable broth

1 tsp Italian seasoning

Salt & black pepper, to taste

1/2 cup grated parmesan cheese

1 cup spinach or kale

Fresh basil, for garnish

Instructions

Heat olive oil in a pot over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds.

Stir in crushed tomatoes, cannellini beans, broth, Italian seasoning, salt, and pepper.

Simmer for 15–20 minutes.

Add spinach and cook until wilted.

Stir in parmesan cheese until melted and creamy.

Garnish with fresh basil and serve warm.