A delicious and easy soup you can whip up in no time! Warm up when the weather turns with this nutrient-dense recipe even the kids will love.
Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion and saute for about 5 minutes. You’re looking for your onion to become translucent.
Add the garlic, tomatoes, dried Italian herbs, salt, and pepper and saute for 2 more minutes, or until the mix becomes fragrant– you’ll know when it happens, your kitchen will smell wonderful!
Pour in the vegetable stock and the white cannellini beans and bring the mix to a boil.
When your soup has reached boiling point, turn the heat down to a low level and simmer for another 2 minutes or so.
Then add the baby spinach and ¾ of the parmesan, and give your soup a good stir.
When the spinach has wilted, you’re ready to serve! Sprinkle the rest of your parmesan cheese over your soup and enjoy!
To make this soup recipe vegan, all you need to do is leave the parmesan cheese out.