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Sunday Suppers with Lunchbox Love – Parmesan White Bean Soup with Spinach

Is it me or are you ready for something else to eat other than turkey? If not, I say add some to this White Bean Soup by Cafe Delites. I bet that would be a delicious add! Oh – and if you still have leftovers check out our blog post from last year for 8 Great Ideas for Transforming Thanksgiving Leftovers.

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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

Instructions

  1. 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.
  2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together
  3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
  4. Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
    Serve immediately.

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