Rustic Tomato & White Bean Soup

This cozy, soul-warming soup is the kind of thing you throw together on a weeknight when you want something that tastes like it simmered all day. Creamy white beans and crushed tomatoes meld into a thick, hearty broth with just enough garlic and herbs to make your kitchen smell incredible. Grab a crusty piece of bread and get ready to dunk.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium chicken or vegetable broth
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 2 cups fresh baby spinach
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
2. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for about 1 minute until fragrant.
3. Pour in the crushed tomatoes and broth. Stir everything together and bring to a gentle boil.
4. Add the cannellini beans and salt. Reduce heat to medium-low and let the soup simmer uncovered for 20 minutes, stirring occasionally.
5. Use the back of a wooden spoon to gently mash about one-quarter of the beans against the side of the pot to naturally thicken the broth.
6. Stir in the baby spinach and cook for 2 more minutes until just wilted. Taste and adjust salt as needed.
7. Ladle into bowls and top each serving with freshly grated Parmesan. Serve with crusty bread for dipping.

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