Quick Provencal Tomato Bean Soup
A quick and easy soup full of hearty affordable vegetables.
Quick Provencal Tomato Bean Soup
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 1 14.5-ounce can tomato puree
- 1 1/2 cups stock (either vegetable or chicken)
- 1 16-ounce can butter beans or white beans, drained and rinsed
- 2 cups chopped baby spinach, if frozen make sure to defrost and drain
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Heat olive oil in a pot and saute onions until soft and tender, about 6 to 9 minutes.
- Once softened add in garlic, cooking until fragrant, about 30-seconds.
- Add in dried basil, oregano, and chili flakes, tossing to incorporate.
- Carefully pour in the tomato sauce, chicken stock, and water.
- Bring to a boil, reduce to a simmer, cooking uncovered for 10 minutes.
- Add in beans, cooking for an additional 5 minutes. Fold in spinach, simmering until wilted.
- Season with salt and pepper and serve immediately, enjoy!