10-minute White Bean, Spinach, and Parmesan Soup

November 28, 2018

flex health and wellness recipes white bean, spinach, and parmesan soup


  • 1 tbsp avocado oil
  • 1 tbsp Italian herbs dried
  • 1 can tomatoes diced
  • 1 yellow onion diced
  • 1 cup parmesan cheese grated (save 1/4 cup on top when you serve)
  • 3 cans white cannellini beans, drained (Eden Brand)
  • 2 cloves garlic minced
  • 6 cups baby spinach
  • 6-8 cups organic vegetable broth
  • A pinch of salt and pepper to taste



  • Heat the oil in a large pot over medium heat.
  • Add the onion and saute for about 5 minutes. You’re looking for your onion to become translucent.
  • Add the garlic, tomatoes, dried Italian herbs, salt, and pepper and saute for 2 more minutes, or until the mix becomes fragrant– you’ll know when it happens, your kitchen will smell wonderful!
  • Pour in the vegetable stock and the white cannellini beans and bring the mix to a boil.
  • When your soup has reached boiling point, turn the heat down to a low level and simmer for another 2 minutes or so.
  • Then add the baby spinach and 3⁄4 of the parmesan, and give your soup a good stir. When the spinach has wilted, you’re ready to serve! Sprinkle the rest of your parmesan cheese over your soup and enjoy!

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