Tomato Cannellini Soup with Spinach

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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.

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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.

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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.

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What foods do you make to lighten things up?

Tomato Cannellini Soup with Spinach

Serves 6-8

Ingredients:
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
Directions:
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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Enjoy!

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