This recipe is one of my all-time favorite soups to cook because it’s delicious and comforting. It’s also super easy! I’ve been home sick for a few days and wanted something simple to make and this soup always hits the spot.
Feel free to use a can of diced tomatoes in place of fresh tomatoes. I also like to put in a ton of spinach, so adjust to your liking. I prefer this recipe vegetarian, but add in some diced chicken or ham, if desired. Serve with a sprinkle of parmesan and crusty bread.
Update: For another delicious recipe using Cannellini beans, check out my Cannellini bean salad!
Cannellini Bean Soup Recipe
2 teaspoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 large tomato, chopped
4 cups vegetable broth
3/4 cup whole wheat penne, or small pasta
1 can cannellini beans, rinsed and drained
4-5 cups spinach, roughly torn
salt and pepper, to taste
In a large pot on medium-high heat, saute onion and garlic in olive oil until translucent. Add chopped tomatoes and cook down for about 5-7 minutes. Pour in broth and bring to a boil. Add pasta and reduce heat.
Simmer the soup uncovered, until pasta is tender, around 10-12 minutes. Stir in the beans and spinach. Season with salt and pepper. Cook until spinach wilts. Serve with a side of whole grain bread.
Total Time: 25-35 minutes
Yield: Makes 6-8 servings
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