Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Ingredients
2tablespoonsolive oil
1onion, diced
1largecarrot, peeled and diced
3clovesgarlic, minced
1tablespoontomato paste
1teaspoondried Italian seasoning
1/4teaspooncrushed red pepper flakes (optional)
2(15.5 ounce) canscannellini beans, rinsed and drained
2 ½cupslow-sodium vegetable stock
Directions
Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.
Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.
Nutrition Facts (per serving)
| 411 | Calories |
| 8g | Fat |
| 65g | Carbs |
| 23g | Protein |
