This recipe is one of my all-time favorite soups to cook because it’s delicious and comforting. It’s also super easy! I’ve been home sick for a few days and wanted something simple to make and this soup always hits the spot.
Feel free to use a can of diced tomatoes in place of fresh tomatoes. I also like to put in a ton of spinach, so adjust to your liking. I prefer this recipe vegetarian, but add in some diced chicken or ham, if desired. Serve with a sprinkle of parmesan and crusty bread.
Update: For another delicious recipe using Cannellini beans, check out my Cannellini bean salad!
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Saute onions and garlic, then add tomatoes and cook down. Stir in broth and bring to boil. Add pasta.
After pasta is tender, add cannellini beans. Stir in spinach until wilted.
Cannellini Bean Soup Recipe
In a large pot on medium-high heat, saute onion and garlic in olive oil until translucent. Add chopped tomatoes and cook down for about 5-7 minutes. Pour in broth and bring to a boil. Add pasta and reduce heat.
Simmer the soup uncovered, until pasta is tender, around 10-12 minutes. Stir in the beans and spinach. Season with salt and pepper. Cook until spinach wilts. Serve with a side of whole grain bread.
Total Time: 25-35 minutes
Yield: Makes 6-8 servings
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