Red, White And Green Soup Recipe

Name: Red, White And Green Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium shallots, minced; 3 cloves garlic, minced; 1/2 teaspoon dried basil leaves; 1/2 teaspoon dried rosemary leaves; 1/2 teaspoon dried oregano leaves; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons tomato paste; one 14 1/2 ounce can Italian plum tomatoes; 1/2 cup dry white wine; 6 cups rich chicken broth; 3 cups cooked white beans (Great Northern or Cannellini) or two 14 1/2 ounce cans, drained and rinsed; 8 ounces fresh baby spinach leaves (stemmed); 1/4 cup thinly sliced fresh basil leaves; Salt and pepper for re seasoning if you feel you need to; Freshly grated Parmesan for garnish(optional)

Servings: persons

3 tablespoons olive oil
2 medium shallots, minced
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons tomato paste
one 14 1/2 ounce can Italian plum tomatoes
1/2 cup dry white wine
6 cups rich chicken broth
3 cups cooked white beans (Great Northern or Cannellini) or two 14 1/2 ounce cans, drained and rinsed
8 ounces fresh baby spinach leaves (stemmed)
1/4 cup thinly sliced fresh basil leaves
Salt and pepper for re seasoning if you feel you need to
Freshly grated Parmesan for garnish(optional)

1
Gently heat the oil in a soup pot or Dutch oven. Stir in the minced shallot and saute until softened. Add the garlic, dried herbs, salt and pepper and continue to saute until the garlic becomes fragrant (about another minute or so) Stir in the tomato paste.
2
Using clean hands, crush the canned tomatoes and add them and the juice to the pot along with the wine.
3
Place 1/2 cup of the cooked beans in a small bowl, mash them with a fork and then stir them into the pot. Simmer the mixture for about 5 minutes.
4
Add the chicken broth and bring everything up to a simmer and continue to simmer for about 10 minutes.
5
Stir in the remaining beans and bring back up to a simmer. Stir in the spinach a handful at a time until wilted.
6
Off the heat, stir in the fresh basil, re-season with salt and pepper if needed and serve in bowls garnished with grated Parmesan if desired.

968

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium shallots, minced, 3 cloves garlic, minced, 1/2 teaspoon dried basil leaves, and more.

Yes, Red, White And Green Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red, White And Green Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions