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Yasmin Fahr’s Tomato, White Bean and Spinach Soup

Adapted by Yasmin Fahr - Friend of Milk Street

4 to 6 Servings

30 minutes

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When short on time and ingredients, try our adaptation of a Tuesday night dinner by Friend of Milk Street Yasmin Fahr. Yasmin Fahr, author of “Keeping It Simple,” makes a hearty, flavorful tomato soup using mostly pantry staples. Canned white beans of any type—cannellini, great northern or navy—work well here, as do chickpeas. Either baby spinach or kale stirred in at the end gives the soup some freshness and minerally notes. Use whichever you prefer or have on hand—or you can even omit the greens altogether.

4 to 6



Don’t rinse the beans before adding them to the pot; just drain off the liquid in the cans. The starchiness that coats the beans lends a little body to the soup.

30 minutes



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Paula K.
January 30, 2023
Hearty, spicy, easy, and delicious
We did not include the drizzle of oil mentioned at the end and I think it was missing that bit of fat. I feel like it could use another texture (such as carrot?) but overall, this was a delicious soup that we will be adding to our repertoire. Plus it is so easy to make!
Jennifer H.

I made this soup with a few lowcountry of SC modifications. I used mustard greens my father gave me from his winter garden rather than spinach. Also used whole peeled tomatoes and hand crushed them; gives you chunks of tomato and lots of tomatoe seeds. Reminds me of the canned tomatoes my grandma would put up for the winter. Made a cake of cornbread as a side. This was a real crowd pleaser! Will definitely make again.