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Tomato Soup With Cannellini Beans, Wilted Spinach And Garlic Confit
FOOD AND STYLE13Ingredients
30Minutes
840Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. tomatoes (very ripe, – peeled, seeded, seeds strained and juices reserved or one 28 oz, 795 g can whole, peeled plum tomatoes)
- 1/4 cup extra virgin olive oil
- 1 Vidalia onion (large, – skinned and cut in 1/4″ pieces)
- 1/2 tsp. red chili pepper flakes (to taste)
- 4 large garlic cloves (– skinned and finely chopped)
- 6 cups cannellini beans (cooked, or other white beans)
- 3 cups cooking liquid (reserved, from the beans, or spring water)
- 3 cups vegetable stock
- 1 3/4 tsp. sea salt
- 2 tsp. aged balsamic vinegar
- 10 oz. baby spinach
- 2/3 cup confit (garlic spread as garnish, optional)
- Parmesan cheese (finely grated Reggiano as garnish, optional)
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories840Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1950mg81% |
| Potassium1800mg51% |
| Protein32g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber4g16% |
| Sugars18g |
| Vitamin A130% |
| Vitamin C140% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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