Easy, Quick White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil .5 cup, chopped Onions, raw 1 small (5-1/2" long) Carrots, raw 2 clove Garlic 1 serving CRUSHED RED PEPPER FLAKES (1/4 tsp) 2 cup Campbell's low sodium chicken broth 1 can great northern beans, including liquid3 serving Fresh Rosemary sprigs 1 serving Bay Leaf 2 cups fresh Spinach chopped
Cook onions, carrots and garlic in olive oil in medium soup pot about 3 minutes-soften do not brown. Add pepper flakes, broth and one beans with liquid. Increase heat to high and bring to a full boil. Drop heat to low. Add rosemary, bay leaf and spinach. Cover and simmer for 15 minutes. REMOVE rosemary and bay leaf.
Ladle one cup of bean soup into food processor and blend for 10 - 15 seconds. Add back to soup pot. Enjoy!
Serving Size: 4 1/2 cup servings
Ladle one cup of bean soup into food processor and blend for 10 - 15 seconds. Add back to soup pot. Enjoy!
Serving Size: 4 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 107.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 431.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 4.2 g
- Protein: 5.8 g
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