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–+ servings

Chunky Spinach Bean Soup

Couverts6
Deel op Facebook Print Recipe

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
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Course; Soup