Vegetable Bean Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.8
  • Total Fat: 2.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 938.3 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 11.0 g
  • Protein: 14.0 g

View full nutritional breakdown of Vegetable Bean Soup calories by ingredient
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Number of Servings: 6


    1 onion, diced
    2 celery stalks, diced
    2 small carrots, diced
    2 zucchini, diced
    1 garlic clove, finely diced
    1 can chopped tomatoes
    2 cans great northern beans, drained and rinsed,
    3 cups chicken broth
    black pepper
    6 cups spinach, fresh, chopped
    1/4 cup grated Parmesan cheese


Spray pan with Pam. Add onion, celery and carrot. Cook 5 minutes. Add zucchini and garlic, cook 3 minutes. Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and to with grated cheese. This serves 6 at 1-2/3 cup servings. ( The recipe called for 6 ounces of bacon, but I left that out. )

Number of Servings: 6

Recipe submitted by SparkPeople user LUVDOGZTWO.

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