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Bean Spinach Soup


Makes 2 servings


2 cups packed torn stemmed spinach
1-1/2 cups undrained canned cannellini beans
1 cup canned vegetable or chicken broth
1/3 cup thinly sliced carrots
2 tablespoons white wine
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon red pepper flakes


  1. Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat and simmer 15 minutes or until carrots are tender.

Nutritional Information

Serving Size: 1 bowl soup (1/2 of total recipe)
Fiber 11 g
Carbohydrate 39 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 5 %
Calories 218
Protein 11 g
Sodium 1,079 mg

Dietary Exchange

Vegetable 1
Starch 2
Meat 1

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