10-minute white bean soup with parmesan

bean soup
This is one of those soups you look forward to AND long for. Beans simmered in a tomato-based broth on your table in minutes. Perfect for any day of the week made in one pot…and SO MUCH FLAVOUR! The bonus? Perfect for vegetarians.
bean soup  This is one of those soups you look forward to AND long for. Beans simmered in a tomato-based broth on your table in minutes. Perfect for any day of the week made in one pot…and SO MUCH FLAVOUR! The bonus? Perfect for vegetarians.

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 flavours together.
  3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).