1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
How to Make It
In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.
I diced 1 onion, 3 celery sticks, 1 carrot, 2 zucchini and 2 garlic cloves and sauteed them in a little olive oil which I added to the other ingredients. I used a total of 7 cups of chicken broth and a can of drained garbanzo beans. I also added 2 cups of diced elephant kale to give additional flavor along with an 8 oz. can of tomato paste.
I LOVE this soup. I always keep the ingredients on hand, except for the spinach. It's low fat, high fiber, filling and delicious. Use the recipe as a jumping off point -- I often add fresh basil (or some of my summer pesto) and/or change up the beans, and/or add other fresh vegetables (zucchini is especially nice). I make a pot on Sunday and it lasts all week for lunches, light dinners or even afternoon snacks.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.