You know that unbearable suffering that consumes you after you’ve eaten way, way too much? You think, “This is it. This is the end.” The newspapers will read, “Gluttonous New York Girl Eats Herself into Early Grave.” In that moment, you negotiate with God or Fate or whomever you seek in times of despair, promising, “If I survive this, I’ll never eat again.” And of course, an hour passes, and you do survive, and look at that, you want to eat again after all.
Since it’s impossible to eat nothing and simultaneously survive, you decide to compromise. You’ll eat, but it will be healthy. Then you go for that apple and decide it’s not that appealing after all. But you ate yourself into a calorific coma last night. You made a promise to do better. So how do you keep that promise without going insane?
This is a battle I constantly fight, but in the case of this Spicy San Marzano Tomato Soup w/ Beans & Spinach, I won the match. First and foremost, it tastes fantastic, jam-packed with flavor. Mother Cookie described it as “excellent.” But what you’d never guess is that it’s also super healthy, low-calorie, and good for me, so I can balance out my recent caloric splurge.
See, body? We can get along sometimes.
This soup tastes like it’s fresh out of an Italian kitchen, from the robust flavor of those sweet & juicy San Marzanos to the warmth of the spicy red pepper flakes. Spinach adds a boost of nutrition and gives you that must-have little-bit-o’-green, while creamy cannellini beans bulk the soup up and provide protein. You even get a bit of pasta in there to make you think you’re really indulging. Finish with a sprinkle of salty parmesan, and you’re good to go.
The reality: this soup can be made in under 20 minutes and is satisfyingly good for you. Multi-talented meals like this come around once in a blue moon. Don’t miss out on this bowl of goodness.
Make it, love it, and love yourself.
A Few Tips Before You Get Cooking:
- This recipe serves 2, so double it to feed a family. It’s such a quick & easy weeknight meal.
- This totally also doubles as College Cuisine! It’s inexpensive, simple, and fast.
- Fresh herbs make all the difference.
- Don’t like cannellini beans? Try garbanzo beans (chickpeas) instead.
Spicy San Marzano Tomato Soup w/ Beans & Spinach
By The Smart Cookie Cook
Yield: 2 servings
- 1 cup vegetable stock
- 1/4 cup finely chopped onion
- 1 clove fresh garlic, finely chopped
- Half a 28-0z. can San Marzano Tomatoes
- 1 large lasagna noodle, broken into small pieces
- 2 cups fresh spinach
- 1/2 cup cannellini beans, drained & rinsed
- 1/2 tsp. fresh chopped thyme
- 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- parmesan cheese, for garnish
- Pour the vegetable stock into a medium pot over medium heat. Add the onions and garlic and let cook until fragrant and translucent, about 5 minutes.
- Stir in the tomatoes. Use an immersion blender to break down the tomatoes to desired consistency (I made it completely smooth). If you don’t have an immersion blender, put the tomatoes into a regular blender and puree before adding to the pot.
- Bring to a light boil and add the noodles. Let cook until noodles are al dente then reduce heat until soup is just simmering. Add the spinach, beans, salt, thyme, and pepper flakes. Let cook until spinach is wilted. Serve immediately with cheese. Enjoy.