Quick Tomato and Bean Soup Provencal
This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France. It’s a satisfying soup that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 14.5 ounce can diced tomatoes with basil garlic, and oregano, undrained
- 2 cups chicken broth
- 1 cup water
- 1/4 teaspoon crushed red pepper flakes
- 16 ounce can butter beans rinsed
- 2 cups baby spinach leaves roughly chopped, or more to taste
- salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat olive oil in a large saucepan over medium heat, add onion, and saute until tender and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, chicken broth, water, and red pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Add butter beans and cook until heated through, about 5 minutes. Stir in spinach, and heat until wilted.
- Season to taste with salt and pepper. Garnish with Parmesan cheese, and serve hot.