Appetizers / Soups / Salads

Vegetable Bean Spinach Soup is for Soup.

Vegetable Bean Spinach Soup takes 20 minutes to prepare.

Vegetable Bean Spinach Soup takes 45 minutes to cook.

Vegetable Bean Spinach Soup makes 8 servings.

The ingredients for Vegetable Bean Spinach Soup are:

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1/2T olive oil
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1 medium carrot, diced
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2 celery ribs, sliced (use the leaves for flavor)
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1 bell pepper (green or red), diced
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1/2 medium zucchini, diced
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3/4 onion, chopped
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1 clove garlic
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2 cups low sodium broth (chicken, veg or beef), plus 2 cups water (or more if you prefer - total 4 cups of liquid)
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1 15oz can red kidney beans, drained and rinsed
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1 15oz can garbanzo beans, drained and rinsed
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1 large tomato, diced (or about 10 grape tomatoes)
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1 15oz can low salt diced tomatoes
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1T dried basil
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1t black pepper
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1t dried parsley
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6C fresh spinach, coarsely chopped (or mix Kale and Spinach)
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sea salt, to taste

Here is how you make Vegetable Bean Spinach Soup:

1. Heat oil in large stock pot over medium heat. Add carrots, celery, bell pepper, onion, zucchini, and garlic. Cook and stir for 5 minutes.2. Add broth, water, beans, tomatoes, basil, pepper, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and soup thickens a bit. 3. Reduce heat to low and stir in spinach and/or kale. Continue to stir until spinach is wilted. Add salt, if needed. Make 8, 1 Cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JGLISSMAN.

The nutritional information for Vegetable Bean Spinach Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 164.8

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 409.9 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 10.8 g
• Protein: 10.9 g