Here’s a soup that you can likely make without having to take a trip to the grocery store. You can just gather all of the ingredients from your pantry, refrigerator and/or freezer and whip this up for lunch. It’s called Pureed White Bean and Tomato Soup–it’s easy, healthy and delicious. The perfect trifecta!! #stayhome
Pureed White Bean and Tomato Soup
Ingredients
- 1 yellow or sweet onion chopped
- 2 carrots chopped
- 1 garlic clove chopped
- 3 cups fresh spinach, chopped can be frozen spinach or any fresh greens you may have (kale, chard, etc.)
- 1 cup canned tomato sauce can use tomato puree or crushed tomatoes or diced tomatoes if that's all you have!
- 2 tbsp. tomato paste
- 1 15 oz. can white beans, rinsed and drained cannellini or great northern
- 3 cups organic low-sodium vegetable broth or chicken broth or beef broth or even water if that's all you have!
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tbsp. extra virgin olive oil
- 1/4 cup grated parmesan and more for serving!
Directions
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Heat olive oil in large soup pot.
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Add onion and carrot. Saute until soft and slightly browned, about 10 minutes.
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Add garlic and saute about 1 minute more.
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Add spinach. Saute for 3 minutes.
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Add tomato sauce, tomato paste, beans and broth. Add salt and pepper.
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Bring to a boil, reduce heat and simmer for about 30 minutes.
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Puree with an immersion blender or let cool and then puree in a regular blender.
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If using a regular blender, return soup to pot after it is pureed.
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Stir in parmesan cheese. Taste and add additional salt and pepper if needed.
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Serve topped with additional parmesan if you'd like!
