Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Bean and Spinach Soup
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 35%
CARBS 41G57% OF CAL
12G FIBER0G ADDED0G INTRINSIC20G OTHER8G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty tomato broth with kidney beans and spinach, seasoned with garlic, herbs, and a hint of pesto. A quick, satisfying vegetarian soup.
mainamericansoupbeansgluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons olive oil
- 28 oz canned whole peeled tomatoes (drained, reserving liquid)
- 1/8 - 1/4 teaspoon crushed red pepper flakes (to taste, for a bit of heat)
- Salt and freshly ground pepper
- 1/2 cup onion (diced)
- 3 cloves garlic (thinly sliced)
- 4 cups chicken or vegetable broth
- 16 oz canned red kidney beans (well rinsed)
- 16 oz canned white kidney beans (well rinsed)
- 1 Tablespoon white or red wine vinegar
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Piece of Parmesan rind (optional)
- 3 cups baby spinach
- 1 Tablespoon pesto (optional)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 35%
CARBS 41G57% OF CAL
12G FIBER0G ADDED0G INTRINSIC20G OTHER8G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1343mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1321mg
- Calcium
- 222mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.