5-Ingredient White Bean Tomato Soup

A simple, hearty stovetop soup made with creamy white beans, tangy crushed tomatoes, fresh spinach, and Parmesan. It comes together quickly for a satisfying meatless lunch or light dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic
• 2 15-ounce cans cannellini beans
• 1 28-ounce can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 0.5 cup parmesan cheese
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the beans. Peel and finely chop the garlic. Finely grate the Parmesan if using a wedge. (about 5 min)
2. Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 30 seconds, stirring, until fragrant; do not let it brown. (about 1 min) — Medium heat
3. Add the beans, crushed tomatoes, broth, salt, and pepper. Stir, bring to a gentle boil, then reduce the heat and simmer uncovered until the flavors meld and the beans are tender. (about 18 min) — Low simmer
4. Stir in the spinach by the handful and cook until wilted. Taste and adjust the salt and pepper. (about 2 min) — Low heat
5. Ladle the soup into bowls and finish with the Parmesan. Serve hot. (about 1 min)