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* Spinach and White Bean Soup
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Spinach and White Bean Soup
- 2 Tbsp. unsalted butter
-
1 cup chopped yellow onion
- 1 garlic clove, minced
- 3 cups 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. (Real Simple 9/16)
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