Cannellini Bean and Potato Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories278Total Fat15.5 gSaturated Fat3 gSodium2,170 mgTotal Carbohydrate26.5 gDietary Fiber5.5 gProtein11 g
Servings and Times
Save leftovers for lunch.

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

  • Directions
  • Heat 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.

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

    Side Suggestions: Crusty Bread

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