Tomato Soup with Spinach and Beans

Prepare the necessary ingredients. Spinach can be used fresh or frozen.

Peel the onion and cut it into cubes.

In a pot, heat oil over medium heat. Add the onion and cook for 4-5 minutes over medium-low heat, stirring.

Peel and finely chop the garlic. Add it to the onion. Sauté for about 1 minute over low heat.

Add the tomato paste to the onion and garlic.

Cook over low heat, stirring, for about 1 minute.

Blend the canned tomatoes with their juice in a blender.

Pour the blended tomatoes into the pot. Stir well and bring to a boil.

Pour in hot water. Adjust the amount of water to achieve your desired soup consistency.

In this recipe, the soup will be of medium thickness. Bring to a boil. Cook for 8-10 minutes over low heat.

Add the canned beans. Stir thoroughly.

Bring to a boil. Cook over low heat for another 5-7 minutes.

Add the spinach. (If using frozen).

Stir well. Bring to a boil.

Season with salt and ground black pepper to taste. If more acidity is desired, add balsamic vinegar.

Cook for 4-5 minutes from the moment it boils over low heat.

Tomato soup with spinach and beans is ready.

Ladle into bowls and serve.

Enjoy your meal!