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–+ servings

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 Nutrition 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!

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 4mg

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.
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