Ingredients
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1 cup packaged peeled baby carrots, coarsely chopped
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1 small onion, chopped
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3 tablespoon olive oil
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2 15 ounce can cannellini beans, rinsed and drained
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1 32 ounce box reduced-sodium vegetable broth or chicken broth
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2 - 3 teaspoon dried Italian seasoning, crushed
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1 5 ounce package baby spinach
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Freshly cracked black pepper
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Cracker bread (optional)
Directions
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In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
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Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.
Freezing Tip
Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.
Nutrition Facts (per serving)
| 254 | Calories |
| 11g | Fat |
| 36g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 254 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 10% |
| Sodium 919mg | 40% |
| Total Carbohydrate 36g | 13% |
| Total Sugars 7g | |
| Protein 16g | 32% |
| Vitamin C 13mg | 14% |
| Calcium 111.1mg | 9% |
| Iron 3.8mg | 21% |
| Potassium 333mg | 7% |
| Folate, total 80.6mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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