White Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 6-8 cloves garlic minced
• 6 cups vegetable broth (or stock)
• 15 ounces (420 g) can diced tomatoes, drained*
• 1 teaspoon sugar
• 1 tablespoon Italian dried herbs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
• 4 cups baby spinach (about 6 ounces)
• 3/4 cup fresh grated Parmesan cheese (for serving)
• 3 tablespoons chopped fresh flat-leaf parsley

​Instructions

1. In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
   
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). 
   
4. Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
   Serve immediately.