Spinach Bean Soup

Written By Judy Doherty, MPS, PCII
Spinach Bean Soup

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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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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