White bean and spinach soup
Cannellini beans, frozen spinach, and tomatoes make a simple, nourishing soup with very little preparation.
Recipe source: Julia Pacheco
- Prep
- 5 min
- Cook
- 20 min
- Makes
- 4 servings
- Budget note
- $3.81 when originally published
Directions
- 1
Soften the onion
Heat oil in a large pot over medium. Add onion and cook for 4–5 minutes.
- 2
Build the soup
Stir in garlic, then add the seasonings, tomatoes, beans, spinach, water, and bouillon.
- 3
Simmer
Cover and simmer for 15 minutes, stirring occasionally, until the spinach is hot and the flavors come together.
Make it work with what you have
Use any white bean and frozen kale or another chopped green. Add cooked pasta or rice to stretch the soup further.
Simple and filling
The core ingredients are inexpensive, long-lasting, and easy to keep available for a meal between grocery trips.
Storage
Refrigerate for up to 4 days or freeze cooled portions for up to 3 months. Reheat to a full simmer.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Blend or mash one cup of beans into the broth for a creamy texture without dairy.
- Add cooked rice or pasta to individual bowls so leftovers do not absorb all the broth.
- Freeze extra soup without pasta for an easy future meal.
Equipment
Large pot or Dutch oven · Can opener · Wooden spoon
Dietary notes
Vegetarian · Vegan when vegetable bouillon is used · Dairy-free · Egg-free
Check for allergens
Check the bouillon label for soy, wheat, milk, or celery
Watch the original how-to
Video by Julia Pacheco. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
