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Cannellini Bean and Potato Soup

June 10, 2008 - 7:30am
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Cannellini Bean and Potato Soup


Nutrition Facts

Serving Size1
Total Fat15.5 g
Saturated Fat3 g
Sodium2,170 mg
Total Carbohydrate26.5 g
Dietary Fiber5.5 g
Protein11 g

Servings and Times


Save leftovers for lunch.

Ingredients and Preparation

Vegetable broth*]]>56 ounces
Garlic, minced 2 cloves
Cannellini beans, drained and rinsed 1 (15 ½-ounce) can
Diced tomatoes, no salt added 1 (14 ½-ounce) can
Russet potato, scrubbed and diced 1
Frozen spinach 1 (10-ounce) package
Extra virgin olive oil 1/3 cup
Grated Parmesan cheese1/3 cup

*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.

  1. Directions
  2. Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
  3. In a small bowl, or even right in the can, mash half of the beans using a fork. Add mashed beans, whole beans, and tomatoes to the broth. Bring to a simmer. Stir in potato and cook until tender, about 15 minutes.
  4. Stir in frozen spinach and cook until thawed, 2-3 minutes.
  5. Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.

3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute

Side Suggestions: Crusty Bread

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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