Cannellini Bean and Potato Soup

Adapted from CooksAid.com

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

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.

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.

Exchanges
3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute

Side Suggestions: Crusty Bread

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