White Bean and Tomato Soup

4 cloves garlic
4 cups spinach, coarsely chopped
1 can crushed tomatoes (or 3 tomatoes, diced, juices reserved)
4 cups vegetable broth or water
2 Tb. dried basil
1 can white beans
salt and pepper

Saute the garlic in olive oil in a large soup pot over medium heat for a few minutes. Add the tomatoes, broth or water, dried basil, and beans. Stir well to combine. Bring to a boil and then reduce to a simmer. Add the spinach, and simmer until wilted. Salt and pepper to taste. Simmer, half-covered, for about 15 minutes. Serve hot.

Serves 4.

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