Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 20%
  • Fat: 7g
  • Saturated fat: 4g
  • Cholesterol: 6mg
  • Sodium: 590mg
  • Carbohydrate: 43g
  • Fiber: 11g
  • Sugars: 8g
  • Protein: 25g


  • 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


  1. 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.
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