Free recipe
Tomato soupwith white beans
A ready-to-serve soup becomes a fuller bowl. Beans are ready to eat before they go in.
- Microwave
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 1 ready-to-serve tomato soup cup (11.1 oz)
- Heaping 1/2 cup canned cannellini beans, drained (100 g)
- 1/2 cup ready-to-eat baby spinach (15 g)
- 1 slice ready-to-eat wheat bread
What you’ll use
- Microwave, safe bowl/spoon; heat protection.
- Measuring cups/spoons, colander/opener, knife.
Use a microwave only if your residence allows one.
How to make it
- 1
Prepare the additions
Rinse and drain the ready-to-eat beans, then measure a heaping 1/2 cup. Prepare the spinach according to its label.
- 2
Heat only the soup
Follow the exact soup cup label for opening, heating, stirring and standing. Do not microwave a sealed cup or add beans before heating.
- 3
Transfer and combine
Use heat protection and pour the soup into a roomy microwave-safe bowl. Stir in the ready-to-eat beans and spinach.
- 4
Serve with bread
Eat promptly with the bread. These additions cool the soup; this method does not promise a piping- hot finished bowl.
Roommate tip: Ready-to-serve and condensed are different. Read the soup label before opening it.
Good to know
- Contains wheat; the exact soup may add milk.
- Check soup and bread labels for all allergens.
- Use a newly opened ready-to-serve soup cup. Eat promptly; store unused beans by their label. No assembled-soup storage duration is claimed.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
