Nutrition Facts

Serving Size1
Total Fat15.5 g
Saturated Fat3 g
Sodium2,170 mg
Total Carbohydrate26.5 g
Dietary Fiber5.5 g
Protein11 g

Servings and Times


Save leftovers for lunch.

Ingredients and Preparation

Vegetable broth *56 ounces
Garlic, minced2 cloves
Cannellini beans, drained and rinsed1 (15 ½-ounce) can
Diced tomatoes, no salt added1 (14 ½-ounce) can
Russet potato, scrubbed and diced1
Frozen spinach1 (10-ounce) package
Extra virgin olive oil1/3 cup
Grated Parmesan cheese1/3 cup

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

  1. Directions
  2. Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
  3. 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.
  4. Stir in frozen spinach and cook until thawed, 2-3 minutes.
  5. Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.