This meatless soup is an easy weeknight meal for the whole family or as a vegetable side dish.
Spinach Bean Soup
Calories95 Per Serving
Protein6g Per Serving
Fiber4g Per Serving
|Total Fat||0.0 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||4 g|
1 starch, 1/2 lean meat
1 small onion (chopped)
2 Tbsp. jarred, minced garlicOR
2 clove minced, fresh garlic
14.5 oz. canned, diced, no-salt-added tomatoes (undrained)
14.5 oz. canned, low-sodium chicken or vegetable broth
16 oz. canned, low-sodium navy, chickpeas or pinto beans (undrained)
1/4 tsp. pepper
1 tsp. cumin
4 cups fresh spinach, packed (tear or chop large leaves)
Spray a large pot with cooking spray, heat over medium-high heat.
Sautee onion and garlic 5 minutes or until onions become translucent.
Add tomatoes, chicken broth, beans, pepper and cumin and bring to a boil.
Reduce to medium heat, add spinach and cook 10-15 minutes more.
This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.
Copyright © 2018 American Heart Association, Healthy For Good™