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Spinach Bean Soup
  (139 ratings) Nutrition Information:
Calories: 155Protein: 8 g Carbs: 29 g Fat: 0 g Saturated Fat: 0 g Sodium: 418 mg Fiber: 6 g
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This hearty and nutritious soup will warm you and fill you up. Sit down to a bowl with a slice of crusty whole grain bread.
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Ingredients:
4 cups fat-free, reduced sodium vegetable broth
1 cup chopped carrots
1 celery stalk, chopped
1 tsp dried oregano
1 teaspoon garlic powder
1 15-ounce can cannellini beans
1 14 1/2-ounce can chopped tomatoes, undrained
3/4 cup rotini
3 ounces fresh baby spinach
Freshly ground black pepper to taste
1 cup chopped carrots
1 celery stalk, chopped
1 tsp dried oregano
1 teaspoon garlic powder
1 15-ounce can cannellini beans
1 14 1/2-ounce can chopped tomatoes, undrained
3/4 cup rotini
3 ounces fresh baby spinach
Freshly ground black pepper to taste
Directions:
| 1 | Heat broth, carrots and celery in a large Dutch oven. Sprinkle dried herbs, stir and simmer for 10 minutes. |
| 2 | Puree or mash 1/2 of the white beans in a small bowl. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well. |
| 3 | Add pasta and simmer for 5 minutes. Stir in spinach and cook for 2-3 minutes more. |
| 4 | ENJOY! |
| Ratings & Reviews |
(139 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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