Cannellini Bean and Potato Soup

Adapted from CooksAid.com

Nutrition Facts

Serving Size 1
Calories 278
Total Fat 15.5 g
Saturated Fat 3 g
Sodium 2,170 mg
Total Carbohydrate 26.5 g
Dietary Fiber 5.5 g
Protein 11 g

Servings and Times

Servings 6

Save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Vegetable broth* 56 ounces
Garlic, minced 2 cloves
Cannellini beans, drained and rinsed 1 (15 ½-ounce) can
Diced tomatoes, no salt added 1 (14 ½-ounce) can
Russet potato, scrubbed and diced 1
Frozen spinach 1 (10-ounce) package
Extra virgin olive oil 1/3 cup
Grated Parmesan cheese 1/3 cup

*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces. 

    Directions
  1. Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
  2. In a small bowl, or even right in the can, mash half of the beans using a fork. Add mashed beans, whole beans, and tomatoes to the broth. Bring to a simmer. Stir in potato and cook until tender, about 15 minutes.
  3. Stir in frozen spinach and cook until thawed, 2-3 minutes.
  4. Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.

Exchanges
3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute

Side Suggestions: Crusty Bread

 

 

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