Cottage Cheese Tomato Bean Soup
This cottage cheese tomato bean soup is creamy, comforting, and made with simple ingredients.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 2 carrots, chopped
- 28 ounce can of whole tomatoes
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- 3 cups vegetable broth
- 2 cans cannellini beans, rinsed and drained
- 1 cup cottage cheese
- 2 cups baby spinach
Instructions
Sauté:
- Heat the oil in a large pot over medium heat. Add the onion and sauté it for about 2 to 3 minutes, stirring. Then add the garlic and carrots and sauté for about a minute, until the garlic is fragrant.
- Add the can of whole tomatoes, with the liquid, and the spices. Stir to combine. Add the vegetable broth, mix, and bring the contents of the soup to a boil. Reduce the heat to low and simmer for 20 minutes covered. Add the cottage cheese to the pot, and half a can of beans, and stir.
Blend:
- Use an immersion blender or, in batches, blend the tomato soup contents in the pot until the texture is smooth. Return the soup to the pot.
- Add the remaining beans and the spinach and simmer over low heat until the spinach is wilted and the soup is hot, for about 5 minutes.
Serve:
- Ladle the creamy soup into bowls. Serve with a drizzle of olive oil or with shredded parmesan sprinkled over the top. Sliced, crusty bread on the side pairs great with this soup.
Store:
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Notes
- Vegetable broth comes in 32-oz cartons, which means you'll have 1 cup of broth left. If the soup is too thick after blending, add a cup of broth to the pot and stir.
Nutrition
Serving: 1 serving | Calories: 265kcal | Carbohydrates: 44g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 566mg | Potassium: 1102mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4517IU | Vitamin C: 18mg | Calcium: 198mg | Iron: 6mg
