Craving comforting soup? Try cannellini bean and spinach soup from Kim’s Cravings; it uses common pantry items to make a warm evening meal. If you don’t have leeks, feel free to substitute onions.
Easy White Bean & Spinach Soup Ingredients Directions Preheat oven to 375 degrees F. In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes. I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes. Stir in the other 1/2 teaspoon of salt and enjoy! Nutrition Information Serves: 4 | Serving Size: 1/4 of dish Per serving: Calories: 270; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 711mg; Carbohydrate: 46g; Dietary Fiber: 11g; Sugar: 7g; Protein: 14g Nutrition Bonus: Potassium: 1042mg; Iron: 44%; Vitamin A: 148%; Vitamin C: 69%; Calcium: 24%
Photo courtesy of Kim Lee. Original recipe published on Kim’s Cravings.
