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.
3 cups water
2 15-oz cans cannellini beans , drained and rinsed
3 tablespoons basil pesto (or any other flavor)
3 cups spinach , fresh
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|
Serving Size: 1 Cup
Nutritional Analysis powered by ESHA Food Processor
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!