Skip to main content
LoginSign Up
Yasmin Fahr’s Tomato, White Bean and Spinach Soup

Yasmin Fahr’s Tomato, White Bean and Spinach Soup

By Diane UngerJune 11, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

When short on time and ingredients, try our adaptation of a Tuesday night dinner by Friend of Milk Street Yasmin Fahr. Yasmin Fahr, author of “Keeping It Simple,” makes a hearty, flavorful tomato soup using mostly pantry staples. Canned white beans of any type—cannellini, great northern or navy—work well here, as do chickpeas. Either baby spinach or kale stirred in at the end gives the soup some freshness and minerally notes. Use whichever you prefer or have on hand—or you can even omit the greens altogether.

Tip

Don’t rinse the beans before adding them to the pot; just drain off the liquid in the cans. The starchiness that coats the beans lends a little body to the soup.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    large yellow onion, chopped

  • Kosher salt and ground black pepper

  • 6

    medium garlic cloves, finely grated

  • 1

    tablespoon ground cumin

  • 1

    teaspoon smoked paprika

  • ½

    teaspoon red pepper flakes

  • 2

    15½-ounce cans white beans or chickpeas, drained but not rinsed

  • 1

    28-ounce can crushed tomatoes

  • 1

    quart low-sodium chicken broth

  • 1

    5-ounce container baby spinach or baby kale (optional)

  • ½

    cup finely chopped fresh cilantro

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the garlic, cumin, paprika and pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Stir in the beans, tomatoes, broth and 2 cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, for 15 minutes.

Step 2

Remove the pot from the heat. Stir in the spinach and let stand, uncovered and stirring occasionally, until the leaves are fully wilted, 2 to 4 minutes. Stir in the cilantro, then taste and season with salt and black pepper. Serve the soup drizzled with additional oil.

Featured in