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.
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