This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France. It’s a satisfying soup that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, 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 grated Parmesan cheese
Directions
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.
Cook’s Note
You can substitute butter beans with another canned white bean such as cannellini, Great Northern, or navy beans.