Ingredients

• 2 cans white beans, drained and rinsed — $2.00
• 1 can diced tomatoes — $1.20
• 1 small onion, diced — $0.80
• 2 cloves garlic, minced — $0.20
• 1 tablespoon oil — $0.20
• 3 cups vegetable broth or water with bouillon — $0.60
• 1 teaspoon Italian seasoning — $0.10
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• 2 cups spinach, optional — $1.20
• 4 slices bread for serving — $1.00

Estimated ingredient total: $7.40 to $8.20
Displayed planning estimate: $11.40

Detailed Instructions

1. Dice the onion and mince the garlic.
2. Heat the oil in a soup pot over medium heat.
3. Add the onion and cook for 4 to 5 minutes until softened.
4. Add the garlic and Italian seasoning and cook for 30 seconds.
5. Add the white beans, diced tomatoes, broth, salt, and black pepper.
6. Stir well and bring the soup to a gentle simmer.
7. Simmer for 15 minutes so the flavors blend.
8. For a creamier texture, blend part of the soup with an immersion blender or mash some of the beans with a spoon.
9. Stir in the spinach if using and cook for 2 more minutes.
10. Taste and adjust seasoning.
11. Serve hot with bread.

Helpful Notes

• Blending only part of the soup gives a nice thick texture without extra cream.
• Kale can replace spinach.
• This keeps well for lunch the next day.

Price Note