Description
A rich and savory white bean soup featuring the salty depth of parmesan and the acidity of tomatoes. This one-pot meal is hearty enough for dinner and works great for meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/2 cup grated parmesan cheese
- 2 cups fresh baby spinach or kale, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until translucent, then add minced garlic and cook for 1 minute.
- Stir in diced tomatoes, vegetable broth, and dried oregano.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the drained cannellini beans and simmer for an additional 5-7 minutes.
- Use a fork or masher to crush a few beans against the side of the pot to thicken the broth.
- Remove from heat and stir in the parmesan cheese and chopped greens until wilted.
- Season with salt and pepper before serving.