
A simple Tuscan-inspired soup with cannellini beans, vegetables, rosemary, tomatoes, and greens.
1 cupCannellini Beans
100 gSpinach
180 gTomatoes
80 gCarrot
70 gCelery
Cook onion, carrot, celery, and garlic in cooking oil until soft.
Add tomatoes, cannellini beans, vegetable broth, rosemary, salt, and black pepper; simmer.
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80 gOnion
8 gGarlic
2 gRosemary
2.25 cupsVegetable broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Stir in spinach until wilted.