Tomato Cannellini Soup with Spinach


Happy Chanukah everyone! We’re currently smack in the middle of this oil-centered holiday, and I’ve certainly had my fair share of latkas at this point. In an effort to lighten things up a bit (which can be hard to do during a holiday where traditional foods include fried potato pancakes, jelly filled donuts, and chocolate), I’m turning to lighter, simpler foods that can be quickly thrown together.


While the weather is only crisp rather than the more December appropriate cold, my heart still turns to soups this time of year. There is something so comforting about a big bowl of steaming hot soup. Add in a crusty roll of bread and I am in absolute heaven.


This soup is bright in both colors and flavors. The tomato base provides a slightly acidic undertone, the beans bulk it up, the spinach gives it a pop of color, and the spicing provides some heat. Basically, everything I could possibly want in one bowl. The best part is, it’s so ridiculously easy to throw together that you can totally make this for dinner tonight.


What foods do you make to lighten things up?

Tomato Cannellini Soup with Spinach

Serves 6-8

2 teaspoons olive oil
1 small to medium onion, diced
1 28 oz. can diced or petite diced tomatoes
1 14 oz can cannellini beans, drained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
2 cups low sodium vegetable broth or water
Salt and pepper, to taste
6 cups fresh spinach
1. Heat a small stock pot over medium heat. Add the oil. When the oil is fragrant, add in the diced onion and saute until soft, about 3-5 minutes.

2. Add in the tomatoes, beans, herbs, and stock and mix. Bring the whole thing to a simmer, then adjust the salt and pepper to taste.

3. Just before serving, add in the spinach and mix until the leaves have just wilted. Serve immediately.



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