Hands-On Time
5 Mins
Total Time
15 Mins
Yield
Serves 4
John Kernick

How to Make It

Step 1

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.

Step 2

Add the broth, cannellini, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.

Step 3

Add ½ teaspoon salt, ¼ teaspoon pepper, and spinach and stir until wilted.

Step 4

Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the bread.

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