Cannellini bean, spinach and tomato soup Recipe

Ingredients

• 2 tsp olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 400 g chopped tomatoes from a can or 1 large tomato, chopped
• 1 bay leaf
• 800 ml vegetable broth (from 1 cube)
• 60 g whole wheat small pasta
• 250 g cannellini beans (1 can a 400 g), rinsed and drained
• 4-5 cups spinach, roughly torn
• Parmesan cheese for sprinkling, grated

Directions

1.

In a large pot on medium-high heat, sauté onion and garlic in olive oil until translucent. Add chopped tomatoes and cook down for about 1-2 minutes or if fresh, for 5 -7 minutes.

2.

Pour in broth and bring to a boil.

3.

Add pasta and reduce heat. Simmer the soup uncovered, until pasta is tender, around 10-12 minutes.

4.

Stir in the beans and spinach. Cook until spinach wilts. Remove the bay leaf.

5.

Sprinkle with Parmesan cheese and serve with a side of whole grain bread.