Quick and easy to prepare, this Mediterranean inspired soup is a simple way to power up meals that may be lacking in fiber. It also makes for a great bring along lunch. Simply ladle into a jar or thermos and serve.
Ingredients
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3 cups water
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2 15-oz cans cannellini beans , drained and rinsed
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3 tablespoons basil pesto (or any other flavor)
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3 cups spinach , fresh
Directions
Drain and rinse the beans, and add to the water. Bring to a boil, reduce heat and cook for 5 minutes.
Add pesto and cook for an additional 5 minutes. (If you'd like, you can add salt if needed).
Turn off heat, then stir in the fresh Spinach. Serve while hot.
| Total time | 25 min |
| Prep | 5 min |
| Cook | 20 min |
| Yield | 6 Servings |
Nutritional data
Serving Size: 1 Cup
| Calories | 150 |
| Fat | 4.5g |
| Sodium | 135mg |
| Total Carbs | 21g |
| Dietary Fiber | 6g |
| Protein | 8g |
Nutritional Analysis powered by ESHA Food Processor
Tips
Store bought pesto can be used for convenience.
For a lower fat version, make your own pesto at home and add to soup. Here's a great pesto recipe!