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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

Servings

Tip

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

Ingredients

Directions

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Reviews
Jennifer B.
May 27, 2022
Nothing special
Very bland and it makes a ton. Had to pour a bunch of hot sauce on it.
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.