Italian Bean Soup with Greens

Italian Bean Soup with Greens

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

2
tablespoons olive oil
2
medium carrots, sliced (1 cup)
1
large onion, chopped (1 cup)
1
stalk celery, chopped (1/3 cup)
2
cloves garlic, finely chopped
2
cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1
can (28 oz) Muir GlenĀ® organic diced tomatoes, undrained
2
teaspoons dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
4
cups vegetable broth
4
cups packed fresh spinach leaves
1/2
cup shredded Parmesan cheese (2 oz)
  1. In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
  2. Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  3. Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Spinach will discolor if cooked in an aluminum saucepan and may also discolor the pan. For this recipe, use a Dutch oven that is made of stainless steel, is porcelain covered or made of other nonreactive material.

Nutrition Information:

1 Serving (1 Serving (About 1 1/3 Cups))
  • Calories 270
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 990mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 9g,
    • Sugars 7g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.