Spicy Tuscan Bean Soup with Spinach
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 198.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 732.8 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 11.0 g
- Protein: 10.5 g
View full nutritional breakdown of Spicy Tuscan Bean Soup with Spinach calories by ingredient
Introduction
This a an adaptation of a Tuscan Bean soup. I used white kidney beans but you can use any kind of beans you'd like. Add as much or as little of the chilli powders to suit your taste. I highly recommend you use the chipotle chili powder as it adds another depth to the soup. Make sure you add lemon zest as it brightens the whole soup. I used baby spinach. Whenever I cook I don't measure so the recipe gives you a good guideline as to the quantity of the ingredients. Just remember, you make the recipe your own by adding or substituting ingredients that you like or prefer or have on hand. Also please note, the sodium calculation doesn't seem right, it seems too high. I hope you enjoy! This a an adaptation of a Tuscan Bean soup. I used white kidney beans but you can use any kind of beans you'd like. Add as much or as little of the chilli powders to suit your taste. I highly recommend you use the chipotle chili powder as it adds another depth to the soup. Make sure you add lemon zest as it brightens the whole soup. I used baby spinach. Whenever I cook I don't measure so the recipe gives you a good guideline as to the quantity of the ingredients. Just remember, you make the recipe your own by adding or substituting ingredients that you like or prefer or have on hand. Also please note, the sodium calculation doesn't seem right, it seems too high. I hope you enjoy!Number of Servings: 1
Ingredients
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2 large shallots, minced
3 cloves garlic, minced
1 t fresh rosemary, finely chopped
1-2 t grated lemon zest
dash crushed red pepper flakes
freshly grated black pepper, to taste
1-2 t chipotle chili powder
1-2 t herbs de provance
1 can white kidney beans, drained and rinsed
1 28-oz can diced tomatoes with herbs and spices - low sodium
3 C low sodium chicken broth or veg broth
4 C (approx) baby spinach
2 t olive oil
Directions
Makes 8 1-cup servings
Heat oil in large pot on med-low. Add shallots and saute until translucent.
Add the garlic and cook 1 minute making sure it doesn't burn. Add the lemon zest and fresh rosemary. Stir 30 seconds.
Add the diced tomatoes, beans, broth, herbs de provance, red pepper flakes, chipotle chili powder and black pepper.
Bring to a boil; taste for seasoning; add spinach and cook until wilted.
Serve and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TIGERWISPERER.
Heat oil in large pot on med-low. Add shallots and saute until translucent.
Add the garlic and cook 1 minute making sure it doesn't burn. Add the lemon zest and fresh rosemary. Stir 30 seconds.
Add the diced tomatoes, beans, broth, herbs de provance, red pepper flakes, chipotle chili powder and black pepper.
Bring to a boil; taste for seasoning; add spinach and cook until wilted.
Serve and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TIGERWISPERER.