Chunky Spinach Bean Soup
Ingredients
- 1 ⁄4 C. olive oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 ⁄4 tsp dried thyme
- 1 bay leaf
- 3 14 oz cans chicken broth
- 1 14 oz can diced tomatoes, undrained
- 2 15 oz cans white beans, any variety
- 1 10 oz packaged frozen chopped spinach, thawed
- 3 ⁄4 C. macaroni uncooked
- salt and pepper
- grated parmesan cheese and or pecorino romano cheese, to serve
Instructions
- Mash half can of beans.
- Place a large soup pot on medium heat.
- Add the oil to it and heat it.
- Add the onion, garlic, carrots, celery and thyme then cook them for 10 min.
- Stir in the broth with bay leaf, beans and tomato, spinach, salt and pepper then cook them until they start simmering then simmer the soup for 25 min.
- Stir in the macaroni and cook the soup for 10 min.
- Serve the soup warm with some parmesan cheese.
Nutrition values
Calories: 370.6 kcal