• Cannellini Bean and Potato Soup

    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

    Servings and Times

    Servings 6
    Save leftovers for lunch.

    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.
    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.

    Exchanges3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute

    Side Suggestions: Crusty Bread

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