White Bean & Spinach Soup

Recipes by Marcia Frost



I am a carb lover and rarely turn down dessert. I also know that moderation is the key, so I fill in with very healthy meals. Most of those are also vegetarian. I found this recipe for a quick and easy soup that has enough protein to call a meal. I tweaked in a bit, and it came out delicious.


It can be prepared in less than 30 minutes for those nights you forgot to plan dinner.


You can make the recipe vegan by eliminating the parmesan cheese, but I would recommend substituting a vegan cheese if you are making a meal out of it. The cheese gives it a thicker, stew-like taste.



INGREDIENTS
1 tablespoon olive oil
1 small onion diced
1 garlic bulb, minced
1 15 ounces can diced tomatoes
4 (15 ounce) cans cannellini beans
6 cups baby spinach
1 tablespoon Italian seasoning
6 cups vegetable broth
1 cup grated Parmesan cheese
Salt and pepper to taste

*In order to keep the recipe vegan, eliminate the cheese.


(See below for complete directions)



  • Heat oil in a large pot on medium high heat.

  • Add onion and garlic, sauteing for five minutes, or until onions are clear

  • Drain the tomatoes, and add into the pot.

  • Sprinkle with seasonings and stir to mix.

  • Pour in the broth and bring to a boil.

  • Reduce heat to low and simmer five minutes.

  • Drain the beans and stir into the soup.

  • the spinach and cook, stirring occassionally, until the spinach is wilted.

  • Remove the pot from the heat and stir in the parmesan cheese, mixing until blended. The soup will thicken.




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