Advertisement

Bean Spinach Soup

Yield

Makes 2 servings

Ingredients

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

Preparation

  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)
Calories 218
Calories from Fat 5 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 39 g
Fiber 11 g
Protein 11 g
Sodium 1,079 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 1

Check out more recipes for Soups

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement