Tomato, white bean and spinach soup with thyme

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This is a really healthy, warming soup that has a delicious richness without the calories.

Serves 4


1 can crushed tomatoes
1 can cannellini or butter beans, drained
1 fresh tomato, diced
1 brown onion, diced
2 cloves garlic, minced
6 sprigs thyme, stems discarded and leaves chopped
1 bunch spinach, washed and roughly chopped
½ cup olive oil
Dried chilli flakes, to taste
2 cups chicken or vegetable stock
Salt and pepper, to taste
1 cup parmagiano reggiano, grated
Crusty baguette and butter, to serve

1. Sauté onions and garlic in the oil in a deep medium-sized saucepan until translucent and slightly golden.
2. Add tomatoes, stock, beans and thyme, and bring to the boil, then reduce temperature and simmer for approximately 30 minutes, or until the soup has reduced slightly and the flavour of the tomatoes has been concentrated.
3. Add spinach and stir; turn off the heat. Season to taste.
4. Ladle soup into bowls and top with parmagiano reggiano. Serve with crusty bread.


Lauren Bruce

Lauren Bruce is a food writer, recipe developer and communications adviser based in Melbourne. Lauren is passionate about what makes Australia's culinary heart beat - more interested in what brings people together around the table than what's being posted to Instagram.

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