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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
1 28-ounce can diced tomatoes, undrained |
1 32-ounce container vegetable or low-sodium chicken broth |
1 15-ounce can cannellini (or other white) beans |
1 15-ounce can kidney beans (optional) |
1 9- or 16-ounce package frozen green beans |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed |
1/2 cup (2 ounces) grated parmesan |
Directions:
1. In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.
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