You need only 9 spare minutes to get this soup ready to cook. Use a colander to quickly rinse and drain the beans.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
9 mins
cook:
49 mins
total:
58 mins
Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

157 calories; fat 2.2g; saturated fat 0.3g; protein 9g; carbohydrates 28.8g; cholesterol 0mg; iron 2.4mg; sodium 549mg; calories from fat 11%; fiber 6.7g; calcium 95mg.
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