When short on time and ingredients, Yasmin Fahr, author of “Keeping It Simple,” makes a hearty, flavorful tomato soup using mostly pantry staples. “I love this soup because it’s so flexible and comes together in one pot in less than 20 minutes,” she says. “The core ingredients are from the pantry, and it can be adjusted based on what else I have.” To make our version of her soup, in a large Dutch oven over medium, heat 2 table spoons extra virgin olive oil until shimmering. Add 1 large yellow onion (chopped) and 1⁄2 teaspoon kosher salt, then cook, stirring occasionally, until lightly browned, about 5 minutes. Add 6 medium garlic cloves (finely grated), 1 tablespoon ground cumin, 1 teaspoon smoked paprika and 1⁄2 teaspoon red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Stir in two 15 1⁄2 ounce cans white beans or chickpeas (drained, but not rinsed), a 28-ounce can crushed tomatoes, 1 quart low sodium chicken broth and 2 cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, for 15 minutes. Remove the pot from the heat. Stir in a 5-ounce container baby spinach or baby kale and let stand, uncovered and stirring occasionally, until the leaves are fully wilted, 2 to 4 minutes. Stir in 1⁄2 cup finely chopped fresh cilantro, then taste and season with salt and black pepper. Serve drizzled with additional oil.
