Indian

Moroccan White Bean and Spinach Soup is for Soup.

Moroccan White Bean and Spinach Soup takes 10 minutes to prepare.

Moroccan White Bean and Spinach Soup takes 20 minutes to cook.

Moroccan White Bean and Spinach Soup makes 8 servings.

The ingredients for Moroccan White Bean and Spinach Soup are:

- 2 cups chopped carrots
- 2 cups chopped onions
- 1 medium stalk celery, chopped
- 4 cloves garlic, chopped
- 1 300g package of chopped, frozen spinach
- 796 ml PC Blue Menu Diced Tomatoes
- 2 tbsps tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 900 ml PC Blue Menu No-Salt Added Chicken Broth
- 2 cans PC Blue Menu White Kidney Beans
- 1 tbsp olive oil

Here is how you make Moroccan White Bean and Spinach Soup:

1. Heat oil in a soup pot or Dutch oven over medium heat; add onions, celery and carrots, stirring occasionally until softened, about 10 minutes.2. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric and cinnamon; cook, stirring until fragrant, about 1 minute.3. Increase the heat to high. Stir in the beans and stock and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally for about 10 minutes or until the carrots are tender.4. Increase the heat to high and stir in the remaining ingredients (tomatoes, paste and spinach). Cook for 2 minutes or just until heated through.Serving Size:?Makes 8 2-cup servings.

The nutritional information for Moroccan White Bean and Spinach Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 210.7

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 152.6 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 10.2 g
• Protein: 12.5 g

Moroccan White Bean and Spinach Soup is Indian cuisine.

The dietary needs meet for Moroccan White Bean and Spinach Soup is Low Fat