The short version
A hearty tomato soup made with cannellini beans, spinach and a pinch of oregano. Serves 2 · estimated 15 minutes including prep. A small covered pot brings the broth to a simmer faster; canned beans need only heating.
Why you’ll love this spinach white bean tomato soup
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersA hearty tomato soup made with cannellini beans, spinach and a pinch of oregano.
- Know before you startA small covered pot brings the broth to a simmer faster; canned beans need only heating.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. A small covered pot brings the broth to a simmer faster; canned beans need only heating.
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Spinach White Bean Tomato Soup
A hearty tomato soup made with cannellini beans, spinach and a pinch of oregano.
- Prep
- 4 min
- Cook
- 11 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Prepare
Drain the beans and mince the garlic. Measure passata and broth.
-
Start the soup
Heat oil in a pot over medium heat. Cook garlic for 30 seconds. Add passata, broth, beans and oregano and bring to a simmer.
-
Simmer
Simmer gently for 8 minutes, stirring occasionally. Mash a few beans against the pot to thicken the broth.
-
Finish
Stir in spinach and cook for 1–2 minutes until wilted. Serve the soup with the bread.
Recipe notes
- Timing: A small covered pot brings the broth to a simmer faster; canned beans need only heating. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Smoky soup: Replace oregano with ½ teaspoon smoked paprika.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Keep bread separate. Add a splash of water when reheating thickened soup.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making spinach white bean tomato soup?
A small covered pot brings the broth to a simmer faster; canned beans need only heating.
Can I make it ahead?
Keep bread separate. Add a splash of water when reheating thickened soup.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.