This soup went together fast–15 minutes from start to table.
1 Tbsp olive oil
1 onion, diced
6-8 cloves garlic, minced
6 cups chicken stock
1 15oz can diced tomatoes
1 cup freshly grated Parmesan cheese (please don’t use the shaker can stuff!)
1 Tbsp Italian herbs (I used Penzey’s Tuscan Sunset)
3-4 15oz cans cannellini beans, drained and rinsed
1 bag (6oz) baby spinach
salt and pepper
Heat olive oil in large soup pot. Add onion and garlic, cook until onions are translucent, stirring occasionally.
Add broth, tomatoes, parmesan cheese, and herbs. Bring to a boil, reduce heat and simmer for 5 minutes to let flavors combine. NOTE: the parmesan will clump in the pot, keep stirring!
Add cannellini beans and spinach, simmer until spinach wilts. Serve immediately. NOTE: the beans will be rather thick skinned at this point. If you prefer the beans softer, simmer longer.