Quick Tomato and Bean Soup Provencal

Ingredients

• 2 teaspoons olive oil
• 0.5 cups 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
• 0.25 teaspoons crushed red pepper flakes
• 1 can butter beans , 16 ounce
• 2 cups spinach leaves
• salt and freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1

   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.

2. 2

   Stir in tomatoes, chicken broth, water, and red pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

3. 3

   Add butter beans and cook until heated through, about 5 minutes. Stir in spinach, and heat until wilted.

4. 4

   Season to taste with salt and pepper. Garnish with Parmesan cheese, and serve hot.