Rustic Tomato and White Bean Soup

This hearty soup is the kind of thing you throw together on a chilly weeknight and somehow feel like you've been slow-cooking all day. Creamy white beans and fire-roasted tomatoes meld beautifully with garlic and fresh herbs into something deeply satisfying. Grab a crusty hunk of bread because you'll want every last drop.

✨ 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) fire-roasted crushed tomatoes
• 3 cups low-sodium 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
• 2 cups fresh baby spinach
• salt and black pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat, then add the diced onion and cook for 5 minutes until softened and translucent.
2. Add the minced garlic, Italian seasoning, and red pepper flakes, stirring constantly for about 1 minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth, stir to combine, and bring the mixture to a gentle boil.
4. Add the cannellini beans, reduce heat to medium-low, and let the soup simmer uncovered for 15 minutes to let the flavors come together.
5. Using the back of a spoon or a potato masher, gently mash about one-quarter of the beans directly in the pot to naturally thicken the broth.
6. Stir in the baby spinach and cook for another 2 minutes until just wilted.
7. Season generously with salt and black pepper, ladle into bowls, and drizzle with a little extra olive oil before serving.

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