Vegetable Bean Soup
Photography: Mark Boughton / Styling by Teresa Blackburn
- Prep: 10 mins
- Cook: 25 mins
Ingredients
- 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
Instructions
- Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. 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 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%
