Easy & Healthy Bean and Spinach Soup Recipe

INGREDIENTS

2 cups packed torn stemmed spinach 1‑1/2 cups undrained canned cannellini beans 1 cup canned vegetable or chicken broth 1/3 cup thinly sliced carrots 2 tablespoons white wine 1 clove garlic, minced 1/8 teaspoon salt 1/8 teaspoon red pepper flakes

PREPARATION:

1. Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat and simmer 15 minutes or until carrots are tender.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1 bowl soup (1/2 of total recipe) Fiber 11 g Carbohydrate 39 g Saturated Fat <1 g Total Fat 1 g Calories from Fat 5 % Calories 218 Protein 11 g Sodium 1,079 mg DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 1