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Italian Bean Soup with Greens

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Betty Crocker Kitchens
Updated Aug 18, 2011
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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!

Italian Bean Soup with Greens

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 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 Glen™ 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)

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  • Step 
    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.

Nutrition

270 Calories
6g Total Fat
15g Protein
39g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 1 1/3 Cups)
Calories
270
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
990mg
41%
Potassium
830mg
24%
Total Carbohydrate
39g
13%
Dietary Fiber
9g
37%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
30%
30%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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