Spinach Bean Soup
Spinach Bean Soup
Yield 5
Prep time
5 MinCook time
20 MinTotal time
25 MinThese hearty soup cooks in 20 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 carrots, sliced
- 3 cloves garlic, sliced
- 1 tablespoon Italian seasoning
- 2 cans cannellini beans, drained
- 6 cups chicken broth, low in sodium
- 3 cups fresh spinach leaves, washed and ready to use
- 1 tablespoon Parmesan cheese
Instructions
- Heat the olive oil in a large Dutch oven pan or a soup pot. Saute the onion, celery, carrots, and garlic for 2 minutes or until the garlic is a little brown. Add the seasoning, beans, and broth. Bring to a boil, lower the heat to a simmer, and cook for 10 minutes with a lid on.
- Add the spinach leaves and cook for 3 minutes. Serve the soup hot with a little Parmesan on top. Garnish with fresh parsley.
- Chef's Tips: Serve this soup with toasted French bread slices and a salad.
Nutrition Facts
Calories
311.04Fat
7.25 gSat. Fat
1.17 gCarbs
47.65 gFiber
11.3 gNet carbs
36.36 gSugar
5.32 gProtein
16.42 gSodium
1133.26 mgCholesterol
6.32 mgcopyright foodandhealth.com