As the temperatures drop and my pantry is looking a bit like an episode of Hoarders, it’s time to make some soup! The beauty of soup is you can’t really mess it up and you can add as many (or as few) ingredients as you’d like. I like this combo platter of spinach, white beans, tomatoes and spices. What could be easier and more nutritious? You can use fresh or frozen (or canned) spinach and any white bean you have available in your cupboard. I used cannellini, but Great Northern or Navy would work just fine.
This recipe is not only high in fiber (11 grams, thank you very much), it’s also a great source of protein, potassium, vitamin C and cancer-fighting phytochemicals. I used low sodium chicken broth, but vegetable broth would work great, too. You can cook the onions, garlic and spices in a little olive oil first to make them more aromatic, or leave the oil out and cook them in diced tomatoes. Top with shredded Parmesan or Asiago cheese and served with a rustic, crusty bread and you’ll feel like you’re in old Italy.
1 can diced tomatoes (15 oz can, keep liquid)
2 cans white beans (drained and rinsed)
6 cups chicken or vegetable broth
1 box chopped frozen spinach
1/2 onion, chopped
1 clove garlic, minced
1 Tbsp. oregano
1 Tbsp. basil
1 tbsp. rosemary
Place tomatoes, onions, garlic and spices in a large pot and simmer on low heat until vegetables are soft. Add broth, spinach, and beans and continue to simmer on low heat until soup thickens (~one hour). Serve with shredded Parmesan or Asiago cheese and your favorite crusty bread.
Makes 8 servings. Nutrition Facts per serving: 194 calories, .8 grams fat, 13.7 grams protein, 34.5 grams carbohydrate, 11.3 grams fiber, 107 mg sodium