Description
This Mediterranean Soup is easy to make and filled with the best flavors.
Ingredients
Units
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- 2 teaspoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 4 cups (32 ounces) chicken stock
- 1 (15 ounce) can diced tomatoes
- 30 ounces (2- 15 ounce cans) cooked white beans
- 1 parmesan rind (optional)
- 5 ounces baby spinach
- Fresh parmesan, for serving (optional)
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté a few minutes, until the onion is softened.
- Add the garlic cloves, oregano, rosemary, salt, black pepper, and tomato paste and stir until all ingredients are incorporated. Allow to cook for 30 seconds before adding the chicken stock, tomatoes, white beans, and parmesan rind. Bring to a boil, then reduce the temperature to a simmer, cover and cook for 15 minutes.
- Stir in the spinach and cook until it’s wilted. Serve with fresh parmesan, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 336
- Sugar: 8.8 grams
- Fat: 6.4 grams
- Saturated Fat: 1.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 51 grams
- Fiber: 13 grams
- Protein: 19.7 grams