Italian Bean Soup with Greens #SoupSaturdaySwappers

This delicious, healthy soup comes together in minutes and is hearty enough to be served as a vegetarian main course.

The Soup Saturday Swappers are adding greens to their soup this month.......

Karen of Karen's Kitchen Stories is hosting this month and with Spring around the corner and St. Patrick's Day in March suggested that we share a soup that has some green to it. Let's see what everyone cooked up..........

• Cream of Spinach Soup from Karen's Kitchen Stories
• Italian Bean Soup with Greens from A Day in the Life on the Farm
• Spicy Red Lentil and Swiss Chard Soup from Sneha's Recipe
• Spring Greens and Potato Chowder from Palatable Pastime
• Vegan Green Goddess Soup from Magical Ingredients

I love soup and  we enjoy it quite often.  One of my favorite things about this soup is that it is easily put together with common pantry ingredients.  I usually have fresh spinach or other greens in my refrigerator but I have used frozen when I don't and it is still perfect and delicious.  

It is a Betty Crocker recipe that I have been making for more years than I care to count.  It is wonderful when you come home and have no idea what to make for dinner.  Open the pantry, grab some cans.  Open the refrigerator, for some vegetables and voila, dinner is served.

I am sharing this recipe for 4 main course servings but it is easily doubled or even tripled if you are having a gang over.

Soup, Vegetarian, Beans, Greens,

Soup

Italian

Yield: 4 servings

Author: A Day in the Life on the Farm

Italian Bean Soup with Greens

This delicious, healthy soup comes together in minutes and is hearty enough to be served as a vegetarian main course.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 T. ollive oil
• 1 carrot, scraped and sliced
• 1/2 vidalia onion, diced
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, with juices
• 2 t. Italian herb seasoning
• salt and pepper, to taste
• 2 cups vegetable broth
• 2-3 handfuls spinach or other greens (chopped if large)
• Parmesan cheese for sprinkling, if desired

Instructions

1. Heat oil in a soup pot over medium high heat. Add the carrots, onions, celery, and garlic. Season with Italian herbs, salt and pepper.
2. Cook about 5 minutes, stirring frequently, until onion is translucent and mixture is fragrant.
3. Add the beans, tomatoes with the juice, and vegetable broth. Bring to a boil. Reduce heat, cover and simmer for about half an hour, until the vegetables are tender.
4. Increase heat to medium and stir in the spinach. Cook until wilted, this will take 5 minutes or so, depending on types and size of greens.
5. Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Notes

Adapted from a recipe by Betty Crocker

Nutrition Facts

Calories

257.05

Fat (grams)

6.32

Sat. Fat (grams)

1.68

Carbs (grams)

40.02

Fiber (grams)

9.65

Net carbs

30.35

Sugar (grams)

9.02

Protein (grams)

13.69

Sodium (milligrams)

817.11

Cholesterol (grams)

5.1

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