Hearty Bean and Potato Soup

a bowl of tomato-based soup with beans and spinach
This content originally appeared on 
tasteforlife.com

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 red potatoes, cut to bite-size pieces
  • 1⁄4 tsp dried thyme
  • 2 Tbsp tomato paste
  • 2 cups of water
  • 1 small bunch of fresh baby spinach. Rinse well and trim stems.
  • 1 cup cooked navy beans
  • salt and pepper to taste

Directions

  1. In a large skillet, heat oil over medium heat.
  2. Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
  3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
  4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
  5. Adjust salt and pepper to taste.
  6. Serve immediately.