Tomato White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 large carrot peeled and diced
- 3 cloves garlic minced
- 14.5 ounce can diced tomatoes with basil garlic and oregano, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 15.5 ounce cans cannellini beans rinsed and drained
- 2 ½ cups low-sodium vegetable stock
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
- 1 cup roughly chopped baby spinach or more to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.
- Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.