White Kidney Bean Soup

Ingredients

• 2 Tsp Olive Oil
• 2 Large Carrot, Diced
• 2 Stalks Celery, Diced
• 1/4 Yellow Onion, Diced
• 2 Small Red Potatoes, Diced
• 8 Oz White Kidney Beans Canned, Unsalted
• 1/2 Cup Canned Tomatoes, unsalted, Diced
• 1 Quart Chicken Stock OR Vegetable if preferred
• 1 Tsp Montreal Seasoning
• 1/2 Cup Fresh Spinach, Chopped

Instructions

1. In a stock pot over medium heat add olive oil, carrots, celery, onions and potatoes. Sauté until onions are translucent – about 4 minutes.

2. Add beans, tomatoes, seasoning and stock. Bring soup to a simmer and continue to cook for 20 minutes or until vegetables are tender.

3. In 4 soup bowls, divide the chopped spinach and ladle soup into each bowl. Mix the soup gently until spinach has wilted and serve immediately.

Nutrition Info

Calories:

133

Total Fat:

3g

Saturated Fat:

0.6g

Sodium:

419mg

Potassium:

360mg

Total Carbohydrate:

19g

Dietary Fiber:

4g

Protein:

7g