10-MINUTE WHITE BEAN PARMESAN SPINACH SOUP

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
  • ¾ cup freshly grated Parmesan cheese
  • 1 tablespoon Italian dried herbs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 (15-ounce) cans white beans (cannellini beans), drained and rinsed
  • 4 cups baby spinach (about 6 oz.)
  • ½ cup fresh grated Parmesan cheese, (for serving)
  • 3 tablespoons chopped fresh flat-leaf parsley
 INSTRUCTIONS
  1. 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, ¾ cup of parmesan cheese, Italian herbs, salt and pepper.
  2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
  3. 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.
  4. Serve immediately.

Recipe from Cafe Delights.

https://cm.g.doubleclick.net/push?client=ca-pub-1601477034266482&aid=40543671,46990601

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