Quick Tuscan Bean & Greens Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 leeks, white & light green parts, chopped1 bag of fresh baby spinach1 clove garlic, minced1 tbsp olive oil1 medium red onion, chopped1/2 large red bell pepper, seeded & chopped1 clove garlic, minced1 tbsp olive oil1 oz red or white wine2 tsp crushed italian herbs1 14.5 oz can, no salt added tomatoes2 cans Whole Foods Cannelini beans (drained and rinsed) 3 cups Pacific Low Sodium Chicken Brothsalt & pepper 1 tbsp chopped parsleygrated parmesean cheese (optional) extra virgin olive oil (optional)
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.
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.
Nutritional Info 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
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