Ingredients
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2 tablespoons olive oil
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3 garlic cloves, chopped
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1 medium yellow onion, chopped
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2 (15 ounce) cans diced tomatoes
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1/2 cup fresh basil, chopped
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2 sprigs fresh thyme, left whole
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2 (15 ounce) cans butter beans or 2 (15 ounce) cans other white beans, drained and rinsed
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32 ounces vegetable broth (use less if you like a thicker soup)
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salt
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black pepper
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5 ounces Baby Spinach
Instructions
- Saute garlic and onion in olive oil until tender.
- Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
- Add beans and broth, and cook until soup simmers. Check for seasoning.
- Just before serving, add spinach a handful at a time, until wilted.
- Serve--very good with a hunk of crusty bread and a salad.