Northern Italian White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 stalks of celery finely chopped1/2 large sweet onion, finely chopped3 cups spinach, cut up1/4 tsp garlic, crushed1/8 tsp crushed red pepper, to taste2 dashes Italian seasoning2 TBSP canola oil2 ounces of very thin sliced prosciutto, cut very fine2 cans low sodium chicken broth white kidney beans, drained and rinsed!2 TBSP Parmesan Cheese (2 TBSP each serving)
1. Heat 2 Tbsp oil and saute garlic and red pepper until garlic slightly cooked (about one minute). Then add celery, onion, prosciutto and Italian seasoning and cook until prosciutto is slightly crisp, celery is soft, and onion is translucent.
2. Add two cans of broth and heat until warm, then add the beans and bring to a boil for 5 minutes. Then turn down the heat and add the chopped spinach and cook about three more minutes.
3. Serve in 1 cup servings, adding 2 TBSP grated Parmesan Cheese to each serving or to taste.
Serving Size: 6 (1 cup) servings
2. Add two cans of broth and heat until warm, then add the beans and bring to a boil for 5 minutes. Then turn down the heat and add the chopped spinach and cook about three more minutes.
3. Serve in 1 cup servings, adding 2 TBSP grated Parmesan Cheese to each serving or to taste.
Serving Size: 6 (1 cup) servings
Nutritional Info Amount Per Serving
- Calories: 347.8
- Total Fat: 16.1 g
- Cholesterol: 17.9 mg
- Sodium: 745.6 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 8.2 g
- Protein: 16.8 g
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