Spinach and White Bean Soup
You don’t need all day to create a soup with deep, bold flavors. This dish comes together in less than 30 minutes, so you can enjoy a warm bowl on even the busiest weeknight (without sacrificing quality). Using vegetable broth makes the meal vegetarian, but chicken broth will work if that’s all you have on hand. For extra umami, add a Parmesan rind to the broth while simmering. (The cheese counter at your local supermarket will likely sell the rinds.) While the broth and bean mixture simmers, puree the remaining can of beans. Don’t skip this step—the puree serves to thicken the soup to the right consistency. Add spinach and tomatoes at the last minute to keep them from overcooking.
Ingredients
1 ounce (2 Tbsp.) unsalted butter
1 cup chopped yellow onion
½ garlic clove, minced
3 cups reduced-sodium vegetable broth
1 teaspoon kosher salt
¼ teaspoon black pepper
2 (15-oz.) cans cannellini beans, drained and rinsed, divided
5 ounces baby spinach, chopped
½ cup halved cherry tomatoes
2 ounces shredded Swiss cheese (½ cup)
Nutrition
Calories 327
Fat 10g
Sat Fat 6g
Cholesterol 28g
Sodium 970mg
Protein 18g
Carbohydrate 41g
Sugar 7g
Fiber 12g
Iron 5mg
Calcium 287mg
Directions
Heat butter in a pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring constantly, 1 minute. Stir in broth, salt, pepper, and 1 can of beans. Bring to a boil; reduce heat to medium-low and simmer 20 minutes.
Meanwhile, puree remaining can of beans in a food processor until smooth. Add to soup.
Stir in spinach and cook until wilted, 1 minute. To serve, top soup with cherry tomatoes and Swiss cheese.
Yields: 4
