White bean soup image


  • 1 tablespoon extra-virgin olive oil
  • 3 small leek bulbs, outer layers removed, chopped
  • 1 medium onion, chopped
  • 1 teaspoon  salt, divided
  • 1/2 teaspoon red pepper flakes
  • 1  can low-sodium diced tomatoes  (certified gluten-free if necessary)
  • 1  can cannellini beans, rinsed and drained  (certified gluten-free if necessary)
  • 1 1/4 ounces fresh baby spinach
  • 1 cup low-sodium vegetable broth (certified gluten-free if necessary)


Preheat oven to 375 degrees F.

In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.

Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.

I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes.

Stir in the other 1/2 teaspoon of salt and enjoy!

Source: Kim’s Cravings via My Fitness Pal Blog

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