Recipe Details

Quick Tomato and Bean Soup Provencal

This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.

Makes:4 servings

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced basil, garlic & oregano tomatoes, undrained
2 cups chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) can butter beans, rinsed
2 cups baby spinach leaves, roughly chopped, or more to taste
salt and freshly-ground black pepper to taste
2 tablespoons freshly-grated Parmesan cheese

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Directions

Prep:15 mCook:20 mReady:35 m

Heat olive oil in a large saucepan over medium heat, add onion, and saute until tender and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, chicken broth, water, and red pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Add butter beans and cook until heated through, about 5 minutes. Stir in spinach, and heat until wilted.
Season to taste with salt and pepper. Garnish with Parmesan cheese, and serve hot.