Easy White Bean & Spinach Soup

Craving comforting soup? Try cannellini bean and spinach soup from Kim’s Cravings; it uses common pantry items to make a warm evening meal. If you don’t have leeks, feel free to substitute onions.

Easy White Bean & Spinach Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 small leek bulbs, outer layers removed, chopped
• 1 medium onion, chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can low-sodium diced tomatoes (certified gluten-free if necessary)
• 1 (15-ounce) can cannellini beans, rinsed and drained (certified gluten-free if necessary)
• 10 ounces fresh baby spinach
• 1 cup low-sodium vegetable broth (certified gluten-free if necessary)

Directions

Preheat oven to 375 degrees F.

In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.

Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.

I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes.

Stir in the other 1/2 teaspoon of salt and enjoy!

Nutrition Information

Serves: 4 |  Serving Size: 1/4 of dish

Per serving: Calories: 262; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 688mg; Carbohydrate: 46g; Dietary Fiber: 11g; Sugar: 9g; Protein: 11g

Nutrition Bonus: Potassium: 1127mg; Iron: 8%; Vitamin A: 31%; Vitamin C: 30%; Calcium: 6% 

Kim is the healthy living blogger behind Kim’s Cravings, a blog designed to inspire others to make smart choices when it comes to feeding their bodies. Kim enjoys learning about food and creating healthy recipes for her family. For more from Kim, visit her blog and connect with her on Facebook, Twitter, Instagram and Pinterest.

Photo courtesy of Kim Lee. Original recipe published on Kim’s Cravings.

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