White Bean & Spinach Soup
Beans, greens, and tomato, simmered into a simple soup in about fifteen minutes.
Adapted from a recipe by Capital Area Food Bank. Makes enough for leftovers without any extra effort — pack half for lunch tomorrow, or freeze it for when you work a double.
Steps
- 1
Oil
garlic powder or onion powder
Heat oil in a pot over medium heat. Add garlic or onion powder and stir until fragrant, about 30 seconds.
- 2
1 can diced tomatoes
3 cups water
Italian seasoning
Bonus, if you have it:
Broth or bouillon
Add the tomatoes, water, and seasoning. Bring to a boil, then reduce to a simmer for 10 minutes.
- 3
1 can white beans, drained
1 can spinach or other canned greens, drained
Add the beans and spinach. Simmer 5 more minutes.
- 4
Salt
pepper
Bonus, if you have it:
Red pepper flakes
Season to taste and serve.
Make it yours
I love how easy this one is to make. Spinach is packed with iron and calcium, and there's something a little Italian about the whole thing — it adds a bit of luxury to an ordinary weeknight. Swap in any canned bean, use whatever canned greens are on hand, and add fresh onion or garlic when it's available.