Serving Size 1
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
Ingredients and Preparation
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
- 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.