White bean soup

White bean soup

ten-Minute White Bean Soup with Parmesan and Spinach is prepared in 10 minutes and loaded with flavour!

Make a double batch of Bean Soup and have loads of leftovers for the weekly dinner rush!

Mop it all up with our Garlic Bread!

This is one particular of these soups you seem forward to AND lengthy for. Beans simmered in a tomato-primarily based broth on your table in minutes. Ideal for any day of the week manufactured in 1 pot…and SO A lot FLAVOUR! The bonus? Ideal for vegetarians.

How to make bean soup?

This bean soup couldn’t be any less complicated.

Saut onion and garlic.
Add and boil broth with tomatoes, herbs and seasonings.
Stir in beans and spinach.
Add in parmesan cheese.

All Done in 10 minutes!

What variety of beans are great for vegetable soup?

For this recipe I suggest canned rinsed and drained white beans or cannellini beans. You can use chick peas, black beans, kidney beans (red beans), Pinto beans, and so forth. For convenience purposes, I have used canned beans in this soup.

Do you have to soak beans before cooking?

If you’d like to use dry beans for this soup, I advise soaking two cups of beans in water overnight. Beans have to be submerged in a massive bowl or pot of water and let them soak for eight-twelve hrs overnight ahead of cooking.

You can use fresh tomatoes in area of canned tomatoes, for a richer flavour.

Substitute spinach for kale if you don’t like spinach

You’re a lot more than welcome to add other greens like:

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