This soup turned out to be really great! My kids didn’t love it, but husband and I did. This soup is nice and light and really flavorful. This comes together really quickly. Good soup!
Spinach and White Bean Soup
time needed: 30 min.
1 ounce (2 Tbsp.) unsalted butter
1 cup chopped yellow onion
½ garlic clove, minced
3 cups reduced-sodium vegetable broth
1 teaspoon kosher salt
¼ teaspoon black pepper
2 (15-oz.) cans cannellini beans, drained and rinsed, divided
5 ounces baby spinach, chopped
½ cup halved cherry tomatoes
2 ounces shredded Swiss cheese (½ cup)
Heat butter in a pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring constantly, 1 minute. Stir in broth, salt, pepper, and 1 can of beans. Bring to a boil; reduce heat to medium-low and simmer 20 minutes.
Meanwhile, puree remaining can of beans in a food processor until smooth. Add to soup.
Stir in spinach and cook until wilted, 1 minute. To serve, top soup with cherry tomatoes and Swiss cheese.