Winter has definitely shown up over the first of the new year. With the cooler temps comes the desire for warm foods that feel like a big cozy hug. There’s not much like a big bowl of soup on a snowy day.
This soup is simple to make, and it’s a great way to use up any leftover produce you may have. This soup starts with onion, carrot, celery, tomatoes, white beans, and spinach. Feel free to add any other produce you have on hand.
It’s thick and hearty. Pairs well with some crusty bread too.
- 1 onion, diced
- 2 stalks celery, diced
- 2-3 carrots, sliced
- 2 garlic cloves, minced
- 3 Roma or vine ripened tomatoes, diced
- 1 teaspoon red pepper flakes
- 1-2 teaspoons oregano
- 6 ounces baby spinach
- 1 can cannellini beans, drained and rinsed
- 3-4 cups low sodium broth, vegetable or chicken
- salt and pepper to taste
- Drizzle olive oil into a pot over medium heat. Add the onion, cook stirring occasionally until onion starts to soften. Add in carrots, celery, garlic. Cook about 4 minutes, making sure garlic does not burn.
- Add in tomatoes, oregano, and red pepper flakes. Cook until tomatoes soften.
- Add in broth, spinach, beans.
- Stir to combine and cook a few more minutes to soften spinach.
- Reduce heat, cover, and simmer for at least 30 minutes.