Red, White and Green Soup

By • April 16, 2015 4 Comments

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Author Notes: The days might be getting warmer but the nights are cool or even cold, so I'm still making soup frequently. Tomatoes, white beans and spinach make for a filling meal.inpatskitchen


Makes about 3 quarts

  • 3 tablespoons olive oil
  • 2 medium shallots, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons tomato paste
  • One 14 1/2 ounce can Italian plum tomatoes
  • 1/2 cup dry white wine
  • 6 cups rich chicken broth
  • 3 cups cooked white beans (Great Northern or Cannellini) or two 14 1/2 ounce cans, drained and rinsed
  • 8 ounces fresh baby spinach leaves (stemmed)
  • 1/4 cup thinly sliced fresh basil leaves
  • Salt and pepper for re seasoning if you feel you need to
  • Freshly grated Parmesan for garnish(optional)
  1. Gently heat the oil in a soup pot or Dutch oven. Stir in the minced shallot and sauté until softened. Add the garlic, dried herbs, salt and pepper and continue to sauté until the garlic becomes fragrant (about another minute or so) Stir in the tomato paste.
  2. Using clean hands, crush the canned tomatoes and add them and the juice to the pot along with the wine.
  3. Place 1/2 cup of the cooked beans in a small bowl, mash them with a fork and then stir them into the pot. Simmer the mixture for about 5 minutes.
  4. Add the chicken broth and bring everything up to a simmer and continue to simmer for about 10 minutes.
  5. Stir in the remaining beans and bring back up to a simmer. Stir in the spinach a handful at a time until wilted.
  6. Off the heat, stir in the fresh basil, re-season with salt and pepper if needed and serve in bowls garnished with grated Parmesan if desired.

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