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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 248.8 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Quick Tuscan Bean & Greens Soup calories by ingredient
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Quick Tuscan Bean & Greens Soup

Submitted by: COPEKAT

Introduction

My husband and I created this soup one night when we were both tired & hungry, but didn't want to go out as it was cold & rainy. We scoured the pantry and veggie bin and come up with this soup. It was quick, nutritious, delicious and even better the next day.

A glass of red wine and a small drizzle of olive oil really brought out the flavor of the vegetables, but is not included in the calories.

Kale or swiss chard could also be used in place of spinach.

My husband and I created this soup one night when we were both tired & hungry, but didn't want to go out as it was cold & rainy. We scoured the pantry and veggie bin and come up with this soup. It was quick, nutritious, delicious and even better the next day.

A glass of red wine and a small drizzle of olive oil really brought out the flavor of the vegetables, but is not included in the calories.

Kale or swiss chard could also be used in place of spinach.


Number of Servings: 8

Ingredients

    3 leeks, white & light green parts, chopped
    1 bag of fresh baby spinach
    1 clove garlic, minced
    1 tbsp olive oil

    1 medium red onion, chopped
    1/2 large red bell pepper, seeded & chopped
    1 clove garlic, minced
    1 tbsp olive oil
    1 oz red or white wine
    2 tsp crushed italian herbs
    1 14.5 oz can, no salt added tomatoes
    2 cans Whole Foods Cannelini beans (drained and rinsed)
    3 cups Pacific Low Sodium Chicken Broth
    salt & pepper

    1 tbsp chopped parsley
    grated parmesean cheese (optional)
    extra virgin olive oil (optional)

Directions

Makes 8 1-1/4 cup servings

Wash rinse and chop leeks. Coarsely chop spinach. Finely mince one clove of garlic. Heat 1 tbsp olive oil in a large dutch oven. Saute leeks for 3-4 minutes. Add spinach and saute until slightly wilted but still bright green. Add garlic and cook for one minute. Transfer greens mixture to a dish and set aside.

In same stock pot, heat remaining tbsp olive oil. Add onion and saute until translucent. Add bell pepper and saute for 3 minutes or until tender. Add garlic and dried italian herbs and cook for 2 minutes. Pour in wine and scrap any bits from bottom of pan. Add tomatoes and bring to a simmer. Add beans and chicken stock. Bring to low boil and cook for 10 minutes. Add spinach- leek mixture and cook for 5 minutes. Adjust seasonings. Serve in shallow bowls, sprinkled with chopped parsley and a drizzle of olive oil or dash of freshly grated parmesean cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user KCOPELAND0417.






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