Ingredients
Scale
- 1 can white beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup spinach or kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Sauté the onions and garlic in a large pot with olive oil over medium heat until the onions are soft and translucent, about 5 minutes.
- Add the cherry tomatoes and dried oregano, stirring to combine. Cook for another 3-4 minutes until the tomatoes start to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce to a simmer and let cook for 10 minutes.
- Stir in the white beans and chopped spinach or kale, and simmer for another 5 minutes until the greens are wilted and everything is heated through.
- Season with salt and pepper to taste, adjusting as needed.
Notes
Don’t skip the sautéing step; it adds depth and flavor. Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten Free