Italian bean and vegetable soup

This hearty bean soup is full of flavor and veggies, and it cooks in just 30 minutes. A delicious make-ahead recipe to enjoy all week long.

Italian bean and vegetable soup

Makes 6 servings | Prep: 10 min | Cook: 30 min

Ingredients

• 2 tsp olive oil
• 1 yellow onion, chopped
• 1 medium stalk celery, chopped
• 1 large carrot, sliced into coins
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 (15.5 oz) cans no-salt-added Great Northern beans, drained and rinsed
• 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp crushed red pepper flakes
• 3 cups baby spinach
• ⅓ cup grated Parmesan cheese

Preparation

• In a large pot, heat the oil over medium heat. Swirl to coat the bottom. Cook the onion, celery, carrot and garlic for 4 to 5 minutes or until the vegetables are soft. 
• Stir in the broth, beans, tomatoes with liquid, oregano, thyme and red pepper flakes. Turn up the heat to high and bring to a boil. Stir occasionally. Lower the heat to low and simmer covered for 15 minutes. 
• Stir in the spinach. Simmer covered for 2 to 3 minutes or until the spinach is wilted. 
• When serving, sprinkle the soup with Parmesan cheese.

Nutrition

Serving size: 1 cup

Calories: 200 | total fat: 5 g | saturated fat: 2 g | sodium: 209 mg | cholesterol: 10 mg | total carbs: 26 g | fiber: 8 g | sugars: 3 g | protein: 14 g | potassium: 523 mg