Gluten-Free Sun-Dried Tomato and White Bean Soup

Ingredients

Shop links on this page are for cannellini beans, drained and rinsed, crushed tomatoes, gluten-free vegetable broth. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (plus 1 tbsp of their oil)
• 2 cans (15 oz) cannellini beans, drained and rinsed Shop
• 1 can (14.5 oz) crushed tomatoes Shop
• 1 medium onion, diced
• 4 cloves garlic, sliced
• 1 tsp fresh rosemary, finely chopped
• 4 cups gluten-free vegetable broth Shop
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes Shop
• 2 cups baby spinach
• 1 tbsp olive oil

Instructions

1. 1 Heat the sun-dried tomato oil and olive oil in a pot over medium heat. Cook the onion 5 minutes, then add the garlic, rosemary, and red pepper flakes for 1 minute.
2. 2 Add the sun-dried tomatoes, crushed tomatoes, beans, broth, and salt. Simmer 15 minutes.
3. 3 Blend about half the soup with an immersion blender until creamy, leaving plenty of whole beans.
4. 4 Stir in the spinach until wilted, about 2 minutes. Taste for salt and serve with a drizzle of olive oil.

Nutrition (per serving)

Tips & Notes

• Add a parmesan rind while it simmers for extra savoriness (not vegan).
• Serve with gluten-free crusty bread for dunking.
• Refrigerate up to 4 days or freeze up to 3 months.

Common questions