Easy White Bean and Spinach Soup

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 small leek bulbs, outer layers removed, chopped
• 1 medium onion, chopped
• 1 teaspoon salt, divided
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can low-sodium diced tomatoes (certified gluten-free if necessary)
• 1 (15-ounce) can cannellini beans, rinsed and drained (certified gluten-free if necessary)
• 10 ounces fresh baby spinach
• 1 cup low-sodium vegetable broth (certified gluten-free if necessary)

Directions

1. Preheat oven to 375 degrees F.
2. In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, ½ teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.
3. Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.
4. I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes.
5. Stir in the other ½ teaspoon of salt and enjoy!

Source: Easy White Bean & Spinach Soup – MyFitnessPal

Image Credit: Easy White Bean & Spinach Soup

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