Serving Size | 1 |
Calories | 278 |
Total Fat | 15.5 g |
Saturated Fat | 3 g |
Sodium | 2,170 mg |
Total Carbohydrate | 26.5 g |
Dietary Fiber | 5.5 g |
Protein | 11 g |
Ingredients | Measures |
---|---|
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 cheese | 1/3 cup |
*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.
Exchanges
3 fats; 1.5 starches; 1 vegetable; 1 very lean meat substitute
Side Suggestions: Crusty Bread
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