Tomato White Bean Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

1 onion,

1 large carrot

3 cloves garlic

1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano,

1 tablespoon tomato paste

1 teaspoon dried Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)

2 (15.5 ounce) cans cannellini beans

2 1/2 cups vegetable stock

1 tablespoon lemon juice

salt and freshly ground black pepper to taste

1 cup baby spinach,

Directions

Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.

Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.

Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.

Nutrition

• Calories: 408 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 499 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 16 g
• Total Sugars: 5 g
• Protein: 23 g