Sunday, March 7, 2010

White Bean, Spinach and Mushroom Soup

An earthy and surprisingly hearty soup, no meat required!


¾ cups chopped white onion
4 cups chopped mushrooms (crimini, button)
4 cups chopped fresh spinach
One 14 ounce can white beans, rinsed well (kidney, navy)
Two 14 ounce cans chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1 teaspoon garlic powder
1 teaspoon black pepper
ICB or olive oil sprayer (or 1 teaspoon olive oil)


Put the onions and mushrooms into large sized pot sprayed with ICB or olive oil sprayer (or 1 teaspoon olive oil) and sauté on medium heat until just before tender (about 7-10 minutes). Put in canned beans, broth and garlic powder and bring to a light boil. Reduce to low heat, add the spinach and simmer about 10 minutes.

If you are watching your sodium you can use low sodium chicken/vegetable broth in place of regular.

Makes 6 cups, 6 servings

Serving size: 1 cup Calories 90 Protein 5 g Carb 14 g Fiber 4 g Sugars 3 g Fat 1.5 g Saturated fat 0 g Sodium 610 mg


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