Vegan Fire-Roasted Tomato and Bean Soup
This vegan tomato and bean soup only takes 30 minutes to make, is full of flavor, and makes a great vegan weeknight meal.
Ingredients
- 2 tsp olive oil
- 1 small onion diced finely
- 2 cloves garlic minced finely
- 1 tsp dried basil
- 2 cups vegetable broth
- 1 14.5 oz can fire-roasted tomatoes (do not drain)
- 1 8 oz can tomato sauce
- 1 15 oz can cannellini beans, drained and rinsed
- 1 1/2 cups fresh baby spinach
- salt and pepper to taste
Instructions
- In a large saucepan, heat 2 tsp olive oil and saute onion over medium heat until softened. Add garlic and dried basil, and let cook for one minute, be sure not to burn the garlic.
- Add vegetable broth and fire roasted tomatoes, tomato sauce, and beans. Stir to combine.
- Cover and bring to a light boil. Let simmer for 15 minutes, then add the baby spinach. Let cook another 2 minutes, or until spinach is slightly wilted.
- Season with salt and pepper to taste.