10-Minute White Bean Parmesan Spinach Soup

By drinkfairy

White Bean Parmesan Spinach Soup ready in 10 minutes is may kind of soup! Make a double batch and have plenty of leftovers for the weekly dinner rush!

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion , diced
• 6-8 cloves garlic , minced
• 6 cups vegetable broth (or stock)
• 1 (15-ounce | 420-g) can diced tomatoes, drained*
• 1 teaspoon sugar
• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon Italian dried herbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 (15-ounce) cans white beans (cannellini beans), drained and rinsed
• 4 cups baby spinach (about 6 oz.)
• 1/2 cup fresh grated Parmesan cheese , (for serving)
• 3 tablespoons chopped fresh flat-leaf parsley

Details

Servings 10
Preparation time 5mins
Cooking time 15mins
Adapted from cafedelites.com

Preparation

Step 1

Instructions
In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, 3/4 cup of parmesan cheese, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in the cannellini beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Stir in the parsley and season with extra salt and pepper, to taste, if desired.
Serve immediately.