This soup uses ingredients you can find at your farmers market. I luckily had cooked Pinto beans in the freezer. Score! And I did notice someone going back for a couple of extra helpings. But that's okay because there are only 198 calories per serving. So Mangia!
Ingredients-
1 tablespoon unsalted butter
1 medium onion, finely chopped
1/2 cup cooked borlotti or pinto beans
1/2 pound new or Yukon gold potatoes, peeled and cut into ½-inch cubes
2 small carrots, cut into ½-inch pieces
Salt
3 medium tomatoes
1 cup fresh corn kernels (cut from about 1 medium ear of corn)
2 ounces spinach leaves, trimmed and sliced into thin strips (2 cups)
Freshly ground black pepper
Extra-virgin olive oil for drizzling
2 heaping tablespoons mixed minced herbs such as basil, marjoram, thyme and flat-leaf parsley
Bring 3 cups of water to a boil.
Melt the butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the boiling water: bring to a simmer, reduce the heat to low, add the potato and carrot: cook until the potato and carrot are tender.
Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/2 inch pieces.
Add the tomato, corn, beans and spinach; simmer uncovered for 5 minutes. Season with salt and pepper.
Serve or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.
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