Eosinophilic Esophagitis Friendly Classic Spinach White Bean Soup
Total time40 min
Prep time10 min
Cook time30 min
4.6(21)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, plus more for drizzling
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 sprig fresh rosemary
- 1 parmesan rind (about 2–3 inches) (optional)
Can be omittedparmesan rind
- 5 oz baby spinach (about 5 packed cups)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ¼ cup grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes.
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