Real Simple
Photo: John Kernick
Makes 4 servings


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1 28-ounce can diced tomatoes, undrained
1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
Crusty bread


Prep: 5 Minutes
Other: 10 Minutes

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.

Created date

September 2006

Nutritional Information

Calories 310
Caloriesfromfat 20 %
Fat 7 g
Satfat 4 g
Cholesterol 6 mg
Sodium 590 mg
Carbohydrate 43 g
Fiber 11 g
Sugars 8 g
Protein 25 g