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Prep Time: 9 Minutes Cook Time: 49 Minutes |
Ready In: 58 Minutes Servings: 10 |
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You need only 9 spare minutes to get this soup ready to cook. Use a colander to quickly rinse and drain the beans. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
3/4 cup finely chopped carrot (about 2 carrots) |
2 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, undrained |
2 (15.5-ounce) cans great northern beans, rinsed and drained |
2 cups cubed yukon gold potato (about 10 ounces) |
2 1/2 cups water |
2 (14.5-ounce) cans vegetable broth |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.
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