Health Information

Cannellini Bean and Potato Soup

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Nutrition Facts

Serving Size 1
Calories 278
Total Fat 15.5 g
Saturated Fat 3 g
Sodium 2,170 mg
Total Carbohydrate 26.5 g
Dietary Fiber 5.5 g
Protein 11 g

Servings and Times

Servings 6

Save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Vegetable broth * 56 ounces
Garlic, minced 2 cloves
Cannellini beans, drained and rinsed 1 (15 ½-ounce) can
Diced tomatoes, no salt added 1 (14 ½-ounce) can
Russet potato, scrubbed and diced 1
Frozen spinach 1 (10-ounce) package
Extra virgin olive oil 1/3 cup
Grated Parmesan cheese 1/3 cup

*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.

Directions

  1. Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
  2. In a small bowl, or even right in the can, mash half of the beans using a fork. Add mashed beans, whole beans, and tomatoes to the broth. Bring to a simmer. Stir in potato and cook until tender, about 15 minutes.
  3. Stir in frozen spinach and cook until thawed, 2-3 minutes.
  4. Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.
  • Exchanges

    3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute

  • Side Suggestions: Crusty Bread