Tomato White Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 1 large carrot
• 3 cloves garlic
• 1 can diced tomatoes with basil , 14.5 ounce
• 1 tablespoon tomato paste
• 1 teaspoon dried Italian seasoning
• 0.25 teaspoons crushed red pepper flakes , optional
• 2 cans cannellini beans , 15.5 ounce
• 2.5 cups low-sodium vegetable stock
• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste
• 1 cup baby spinach

Instructions

1. 1

   Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.

2. 2

   Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.

3. 3

   Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.