Cannelini Bean and Potato Soup

Servings: 6 (Save leftovers for lunch.)

 

56 ounces vegetable broth*

2 cloves garlic, minced

1 (15 ½-ounce) can cannellini beans, drained and rinsed

1 (14 ½-ounce) can diced tomatoes, no salt added

1 russet potato, scrubbed and diced

1 (10-ounce) package frozen spinach

1/3 cup extra virgin olive oil

1/3 cup grated Parmesan cheese

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

 

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.

 

Nutrition Information

(For 1/6 of recipe) 280 calories; 27 carbohydrate; 11 g protein; 15 g fat (3 g sat); 5.5 g fiber; 2,170 mg sodium. Exchanges: 3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute.