Mediterranean White Bean Soup
Once the cold weather hits, soup finds a permanent spot on my dinner roster. I rotate through the classics like chicken noodle and lentil, but lately this Mediterranean-inspired soup has been the one I turn to most. Why? Because it takes little more than a can of creamy white beans and a few veggies to whip it up — and yet it tastes like it simmered on the stove all day.
Ingredients
- 2 (15-ounce) cans white beans
- 1 medium yellow onion
- 4 cloves garlic
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable or chicken broth
- 1 (14-ounce) can diced tomatoes
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Parmesan rind (optional)
- 5 ounces baby spinach (about 5 packed cups)
- Grated Parmesan cheese, for serving
- Drain and rinse 2 cans white beans and set aside. Finely chop 1 medium yellow onion and mince 4 cloves garlic.
- Heat 2 tablespoons olive oil in a Dutch oven or large pot until shimmering. Add the onion and sauté until softened and translucent, 3 to 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, if using, and sauté until fragrant, about 1 minute more.
- Pour in 4 cups low-sodium vegetable or chicken broth, 1 can diced tomatoes and their juices, and the white beans. Add 2 fresh rosemary sprigs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 Parmesan rind, if using, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer, and simmer uncovered for 10 minutes to allow the flavors to meld.
- Stir in 5 ounces baby spinach (about 5 packed cups), a few handfuls at a time, until just wilted, 1 to 2 minutes. Serve garnished with grated Parmesan cheese.