Fall is here!! What a better way to welcome fall than with a bowl of warm soup and a piece of rustic baguette to dunk in it! Comfort in a bowl for me is spinach and cannellini bean soup. This soul-soothing and hearty soup is packed with flavors and healthy goodness. A one-pot meal that can be made in a jiffy and you can even freeze it and use later. For my family, this soup is a perfect week night dinner. You can serve it by itself or have it with rustic bread or a side salad.

You can make this soup with vegetables and beans of your choice! Try it this fall and make your family happy:)

Recipe                                                  Servings: 4                                           Time- 45 min 

Ingredients:

• 1 can (15.5 oz.) of Cannellini beans, drained and rinsed
• 2 cups of fresh spinach, chopped roughly
• ½ cup corn kernels
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• ½ jalapeno, chopped
• 2 tomatoes, chopped (you can use canned tomatoes)
• 1 cup butternut squash, cut in cubes
• 1 celery stalk, chopped
• 1 tsp. Italian seasoning
• ½ tsp. freshly ground black pepper
• ¼ tsp. paprika
• 1 can (14.5 oz.) vegetable broth (you can add chicken broth)
• 2 Tbsp. extra-virgin olive oil
• Water for desired consistency
• Salt to taste

Method:

1. Heat oil in a stockpot or Dutch oven on medium-high heat.
2. Add onions, celery and garlic and sauté until translucent.
3. Add squash, corn and rinsed cannellini beans and cook for couple minutes.
4. Add canned tomatoes, seasonings and cook for about 5-7 minutes.
5. Add broth and water and bring to a boil.
6. Lower the heat and let it simmer for 15-20 minutes.
7. Now add chopped spinach leaves. Cook until spinach wilts.
8. Serve with a side of whole grain bread or baguette!

Notes:

• You can add chicken broth instead if you like.
• Add any vegetables of your choice; make sure there is a root vegetable and some sort of beans to make the soup hearty.
• You can use canned Italian tomatoes in juice.