Friday, March 31, 2017

Quick White Bean Parmesan Spinach Soup

1 tablespoon olive oil
1 yellow onion, diced
6-8 cloves garlic, minced
6 cups low sodium chicken broth
1 (15-ounce) can diced tomatoes, drained
1 teaspoon sugar
¾ cup shredded Parmesan cheese
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
½ teaspoon black pepper
4 (15-ounce) cans white beans, drained and rinsed
4 cups baby spinach (about 6 oz.), chopped

In a large pot or saucepan, heat olive over medium high heat. Add onion and cook until onions are translucent. Add garlic and cook for about 2-3 minutes more, while stirring occasionally. Add in the broth, tomatoes, sugar, ¾ cup of parmesan cheese, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
Stir in the white beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Serve immediately and top with a little more parmesan cheese.
recipe adapted from

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