Monday, November 26, 2007

White Bean and Spinach Soup

1 medium onion chopped
3 large carrots chopped
4 cups chopped, peeled baking potatoes
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth
1 16oz can white beans (S&W lightly seasoned)
4 cups shredded fresh spinach
3 tablespoons fresh parsley, chopped (or less, to taste)
fresh parmesan for topping

Using a small amount of cooking spray and water to keep from sticking - cooking onions and carrots until onion is soft. Add chicken broth, garlic and potatoes. Bring to a boil. Add beans (including liquid). Simmer until potato is soft. Using a potato masher - mash some of the solids. Add parsley and spinach, cook until wilted. Cracked pepper and kosher salt to taste. Top servings with fresh parmesan (add points for parmesan).

Makes 8 side dish servings - 1 cup each
or 4 main dish servings - 2 cups each
2 points per cup


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