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Zuppa di Pomodoro e Fagioli Bianchi

Questa zuppa di pomodoro e fagioli bianchi, confortante e sana, è il pasto perfetto preparato con ingredienti da dispensa per una cena veloce e facile.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 large carrot peeled and chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes with basil, garlic, and oregano undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 cans cannellini beans rinsed and drained
  • 600 ml low-sodium vegetable broth
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 1 cup baby spinach coarsely chopped, or more to taste

Equipment

  • Large Pot

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot, and cook, stirring often, until softened, about 6-8 minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  3. Stir in the tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined.
  4. Add the beans, vegetable broth, lemon juice, salt, and pepper. Simmer covered for 15-20 minutes, stirring occasionally.
  5. Finish the soup by stirring in the spinach, cooking until just wilted.
  6. Serve the soup hot and enjoy!

Notes

For an extra touch, serve the soup with a sprinkle of grated Parmesan cheese and a side of crusty bread. Feel free to adjust the spice level by varying the amount of red pepper flakes.