20 Minute Bean, Tomato and Spinach Soup
Serves: 6 servings
  • 2 Tbsp canola oil
  • 1 onion diced
  • 1 carrot diced
  • 2 cloves garlic, minced
  • 1 box (946 mL) broth (vegetable, chicken or beef)
  • 1 19 oz/540 mL can of mixed beans (red kidney, chick pea, white kidney), rinsed and drained
  • 1 540 mL can diced tomatoes, undrained
  • 1 tsp EACH dried basil and parsley
  • ½ tsp salt and pepper
  • 2-3 cups fresh baby spinach
  • ½ cup Parmesan cheese (optional)
  1. Heat oil in a large pot over medium heat. Add onions and carrot and cook for 5 minutes. Add garlic and cook for an additional minute, stirring.
  2. Add broth, beans, tomatoes with juices, herbs, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes uncovered. Stir in spinach and heat through for 2 minutes.
  3. Serve sprinkled with a bit of Parmesan cheese (optional).
Recipe by Eat In Eat Out at https://eatineatout.ca/20-minute-bean-tomato-and-spinach-soup/