Spinach Bean Soup

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Spinach Bean Soup

Yield 5

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

These 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

1. 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.
2. Add the spinach leaves and cook for 3 minutes. Serve the soup hot with a little Parmesan on top. Garnish with fresh parsley.
3. Chef's Tips: Serve this soup with toasted French bread slices and a salad.

Nutrition Facts

Calories

311.04

Fat

7.25 g

Sat. Fat

1.17 g

Carbs

47.65 g

Fiber

11.3 g

Net carbs

36.36 g

Sugar

5.32 g

Protein

16.42 g

Sodium

1133.26 mg

Cholesterol

6.32 mg

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