• prep: 0 hr
  • cook: 20 min
  • total: 20 min
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  • servings:
  • Ingredients

    • 1 medium yellow or white onion, diced
    • 3 medium carrots, diced
    • 3 stalks celery, diced
    • 1 zucchini, diced
    • 1 yellow summer squash, diced
    • 2 sprigs dried thyme
    • 2 sprigs dried rosemary
    • 1 quart vegetable broth
    • 2 (14 ounce) cans cannellini beans, drained and rinsed
    • 1 (14 ounce) can no-salt-added stewed tomatoes (juices drained)
    • ½ can spinach; drained
    • 2 teaspoons salt
    • 2 teaspoon freshly ground black pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 195 % Daily Value *
    • Total Fat: 1 g 1.71%
    • Saturated Fat: 0 g 0.5%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2040 mg 85%
    • Calcium: 1730 mg 173.04%
    • Potassium: 388 mg 11.07%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 43 g %
    • Dietary Fiber: 3 g 11.86%
    • Sugar: 33 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 370.04%
    • Vitamin C 187.47%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit2
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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