Hearty Bean and Potato Soup

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a bowl of tomato-based soup with beans and spinach

Number of Servings:

Serves 4

Ingredients

2 Tbsp extra-virgin olive oil
1 medium onion, chopped
6 red potatoes, cut to bite-size pieces
¹⁄₄ tsp dried thyme
2 Tbsp tomato paste
2 cups of water
1 small bunch of fresh baby spinach. Rinse well and trim stems.
1 cup cooked navy beans
salt and pepper to taste

Directions

In a large skillet, heat oil over medium heat.
Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
Adjust salt and pepper to taste.
Serve immediately.

Nutrition Info:

513 Calories, 19 g Protein, 95 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 15 g Fiber, 8 g Total fat (1 g sat), 430 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, Potassium, ★★★★ Vitamin C, Vitamin K, Magnesium, ★★★ Vitamin B3 (niacin), Iron, Zinc, ★ Vitamin B2 (riboflavin), Vitamin E, Calcium

Hearty Bean and Potato Soup

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Ingredients

Directions

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