Vegetable Bean Soup

vegetable bean soup
Photography: Mark Boughton / Styling by Teresa Blackburn
  • Prep: 10 mins
  • Cook: 25 mins


3 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
2small carrots, diced
2 zucchini, diced
1 (14-ounce) can chopped tomatoes, undrained
1 garlic clove, finely diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
3cups low-sodium chicken broth
Coarsely ground black pepper
6cups fresh spinach, chopped 
1/4cup grated Parmigiano Reggiano cheese


  1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes.
  2. 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 top with grated cheese.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 150
  • Fat 2.5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 5mg
  • Sodium 240mg
  • Potassium 780mg
  • Carbohydrate 24g
  • Fiber 6g
  • Sugars 3g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 20%
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