Easy Spinach Tomato Cannellini Bean Soup
So simple and quick to throw together... you won't believe how tasty this Easy Spinach Tomato Cannellini Bean soup turns out! {vegan and gluten-free}
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 small or 2 large leek bulbs, outer layers removed, chopped
- 1/2-1 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
- 5-10 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
Instructions
- 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!
Notes
Double this to serve to guests! Leftovers are also really tasty.
Nutrition
Serving: 1.75cups | Calories: 232kcal | Carbohydrates: 39.8g | Protein: 11.8g | Fat: 4.6g | Saturated Fat: 0.7g | Sodium: 670.4mg | Fiber: 11.3g | Sugar: 8.1g