Nutrition Facts
| Serving Size | 1 |
| Calories | 278 |
| Total Fat | 15.5 g |
| Saturated Fat | 3 g |
| Sodium | 2,170 mg |
| Total Carbohydrate | 26.5 g |
| Dietary Fiber | 5.5 g |
| Protein | 11 g |
Servings and Times
Save leftovers for lunch.
Ingredients and Preparation
| Ingredients | Measures |
|---|
|
Vegetable broth
* | 56 ounces |
| Garlic, minced | 2 cloves |
| Cannellini beans, drained and rinsed | 1 (15 ½-ounce) can |
| Diced tomatoes, no salt added | 1 (14 ½-ounce) can |
| Russet potato, scrubbed and diced | 1 |
| Frozen spinach | 1 (10-ounce) package |
| Extra virgin olive oil | 1/3 cup |
| Grated Parmesan cheese | 1/3 cup |
*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.
Directions
- Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
- In a small bowl, or even right in the can, mash half of the beans using a fork. Add mashed beans, whole beans, and tomatoes to the broth. Bring to a simmer. Stir in potato and cook until tender, about 15 minutes.
- Stir in frozen spinach and cook until thawed, 2-3 minutes.
- Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.
Exchanges
3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute
Side Suggestions: Crusty Bread