Moroccan White Bean & Spinach Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 369.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 9.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Moroccan White Bean & Spinach Soup calories by ingredient
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A compilation of 3 soup recipes. A compilation of 3 soup recipes.
Number of Servings: 8


    - 2 cups chopped carrots
    - 2 cups chopped onions
    - 1 medium stalk celery, chopped
    - 4 cloves garlic, chopped
    - 1 package (10 oz.) fresh spinach
    - 2 medium tomatoes, chopped
    - 2 tbsps tomato paste
    - 1 tsp ground cumin
    - 1 tsp ground coriander
    - 1 tsp ground turmeric
    - 1/4 tsp ground cinnamon
    - 4 cups low sodium chicken or vegetable stock
    - 2 cans PC Blue Menu White Kidney Beans
    - 1 tbsp olive oil


1. Heat oil in a soup pot or Dutch oven over medium heat; add onions, celery and carrots, stirring occasionally until softened, about 10 minutes.

2. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric and cinnamon; cook, stirring until fragrant, about 1 minute.

3. Increase the heat to high. Stir in the beans and stock and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally for about 10 minutes or until the carrots are tender.

4. Increase the heat to high and stir in the remaining ingredients (tomatoes, paste and spinach). Cook for 2 minutes or just until heated through.

Serving Size: Makes 8 2-cup servings.

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