10-Minute Parmesan White Bean Soup with Spinach

• servings: 10 servings
• active time: 5 minutes
• total time: 15 minutes

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

Directions

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
• Total Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 11 mg
• Sodium: 360 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 11 g
• Total Sugars: 2 g
• Protein: 5 g