Easy Spinach Tomato Cannellini Bean Soup
Hearty and incredibly tasty, yet, quick and easy- this spinach tomato cannellini bean soup is packed with good-for-you ingredients. It’s completely vegan friendly and so warm and comforting- quite possibly the most perfect meal to serve up on a chilly day!
Looks like this Halloween might be a washout. Yep… they’re calling for rain. For as many years as I’ve been taking my kiddos trick-or-treating, I only remember one Halloween that we weren’t able to go out in search of as much candy as we could fill our tummies with.
Whether it’s rainy where you live or just a little on the chilly side, this easy spinach tomato bean soup is exactly what you need to keep warm and toasty. I’ve made this soup a couple of times before and Brad and I are always taken aback that a simple soup like this could be so delicious and flavorful.
So simple and easy to throw together… you won’t believe how tasty this soup turns out. I served my soup with Food Should Taste Good Sweet Potato Tortilla Chips- a lovely pairing. The perfect cozy dinner for all your little ghosts and goblins! 🙂 I personally hope I’m holding a new little pumpkin on Halloween evening. Alexis went to the doctor yesterday and if she hasn’t popped by November 4th, that’s induction day!
- 1 tablespoon extra-virgin olive oil
- 3 small or 2 large leek bulbs, outer layers removed, chopped
- 1/2 to 1 medium onion chopped
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- 1 28-ounce can diced tomatoes
- 1 15-ounce can cannellini beans, rinsed and drained
- 5 to 10- ounces fresh baby spinach
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
- Serve with chips crackers, a grilled cheese sandwich or a side salad
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, 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.
Add more salt and pepper, if desired and serve with your favorite chips, crackers, sandwich or salad. Enjoy!
Soup and chili meals are my favorite to whip up when the weather gets cooler, be sure to try some of my other favorites!
Something to think about….
Do you have kiddos that you will be taking trick-or-treating? What are their costumes?