Warm up with this comforting soup made with white beans, spinach, and homemade paprika croutons. It’s full of flavor, ready in no time, and perfect for when you want something hearty without spending hours in the kitchen.
Ingredients4 servings
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 1 can (14 oz) crushed or diced tomatoes
- 5 oz fresh spinach, washed and dried
- 1 onion, chopped
- 3 garlic cloves, minced or pressed
- 3½ cups water
- 2 Tbsp olive oil, plus more for drizzling
- 1 bouillon cube
- 1 tsp paprika
- 4 slices whole-grain or sourdough bread, cut into cubes
Directions
1
Peel and chop the onion. Wash and dry the spinach. Drain and rinse the white beans.
2
Make the croutons: Preheat the oven to 350°F. Cut the bread into small cubes. In a large bowl, toss the bread cubes with olive oil, minced garlic (with a garlic press if possible), and paprika until evenly coated. Spread them on a baking sheet lined with parchment paper and bake for about 15 minutes, until golden and crisp.
3
While the croutons bake, heat a drizzle of olive oil in a large pot over medium heat. Add the onion and sauté for about 3 minutes. Add the white beans, crushed tomatoes, and vegetable bouillon. Season with pepper, then pour in 3½ cups of water. Bring to a boil, then reduce the heat and simmer gently. Add the spinach and cook for 5 minutes more — don’t overcook, or the beans may start to break down.
4
Serve the soup in bowls, topped with the homemade croutons.
Happy cooking 🥰 ☀️
