Tuscan White Bean Spinach Soup
Prep: 10 minutes
This simple yet hearty soup is the perfect meal as the temperature starts to drop. Packed with lots of yummy good-for-you ingredients and plant-based protein power, this soup will please a crowd (or just you). It is simply comfort in a bowl.
It also freezes like a dream for those days that you need a break from even thinking about cooking, or grocery shopping for that matter.
2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
4-5 cups gluten-free vegetable stock
1 (14 1/2 ounce) cans diced tomatoes
2 (14 1/2 ounce) cans white beans (cannellini or other)
1 teaspoon rosemary
4 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes
- In a large sauce pan, sauté the shallots and garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Simmer on medium-low about 20 minutes or until slightly thickened.
- Add spinach and cook until wilted.