Cannellini Bean and Potato SoupEn Español (Spanish Version)
15.5 gSaturated Fat3 gSodium
2,170 mgTotal Carbohydrate
26.5 gDietary Fiber5.5 gProtein
Save leftovers for lunch.
*56 ouncesGarlic, minced2 clovesCannellini beans, drained and rinsed1 (15 ½-ounce) canDiced tomatoes, no salt added1 (14 ½-ounce) canRusset potato, scrubbed and diced1Frozen spinach1 (10-ounce) packageExtra virgin olive oil1/3 cupGrated Parmesan cheese1/3 cup
DirectionsHeat broth and garlic in a large pot or Dutch oven over medium-high heat.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.Stir in frozen spinach and cook until thawed, 2-3 minutes.Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.
*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.
3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute
Side Suggestions: Crusty Bread