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Categories:
olive oil garlic yellow onion tomatoes fresh basil thyme butter beans vegetable broth salt black pepper spinach
Viewed: 60 - Published at: 10 years agoIngredients
- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 medium yellow onion, chopped
- 2 (15 ounce) cans diced tomatoes
- 1/2 cup fresh basil, chopped
- 2 sprigs fresh thyme, left whole
- 2 (15 ounce) cans butter beans or (15 ounce) cans other white beans, drained and rinsed
- 32 ounces vegetable broth (use less if you like a thicker soup)
- salt
- black pepper
- 5 ounces Baby Spinach
Method
- Saute garlic and onion in olive oil until tender.
- Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
- Add beans and broth, and cook until soup simmers. Check for seasoning.
- Just before serving, add spinach a handful at a time, until wilted.
- Serve--very good with a hunk of crusty bread and a salad.
