Rating: 3.5 stars
36 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 2

You don’t need all day to create a soup with deep, bold flavors. This dish comes together in less than 30 minutes, so you can enjoy a warm bowl on even the busiest weeknight (without sacrificing quality). Using vegetable broth makes the meal vegetarian, but chicken broth will work if that’s all you have on hand. For extra umami, add a Parmesan rind to the broth while simmering. (The cheese counter at your local supermarket will likely sell the rinds.) While the broth and bean mixture simmers, puree the remaining can of beans. Don’t skip this step—the puree serves to thicken the soup to the right consistency. Add spinach and tomatoes at the last minute to keep them from overcooking.

Emily Nabors Hall


Credit: Gentl & Hyers

Recipe Summary test

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat butter in a pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring constantly, 1 minute. Stir in broth, salt, pepper, and 1 can of beans. Bring to a boil; reduce heat to medium-low and simmer 20 minutes.

  • Meanwhile, puree remaining can of beans in a food processor until smooth. Add to soup.

  • Stir in spinach and cook until wilted, 1 minute. To serve, top soup with cherry tomatoes and Swiss cheese.

Nutrition Facts

327 calories; fat 10g; saturated fat 6g; cholesterol 28g; sodium 970mg; protein 18g; carbohydrates 41g; sugars 7g; fiber 12g; iron 5mg; calcium 287mg.