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
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
- 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.
