Soups

Tuscan Bean Soup

40
8
1 can kidney beans, strained,
1 cup fresh baby spinach,
1 cup 10% cream, (or milk),
3 cups chicken stock,
1 diced onion,
1 diced carrot,
1/4 cup diced yellow pepper,
1 teaspoon chopped fresh thyme,
2 tablespoons extra virgin olive oil,
sea salt and freshly ground black pepper to taste.
In a medium saucepan, heat the olive oil and saute the carrot, pepper and onion. Add the chicken stock and the beans and bring to a boil. Reduce the temperature and simmer for 15 minutes. Add the cream, baby spinach and thyme during the last 3 minutes of cooking. Season to taste with salt and pepper and serve the Tuscan bean soup with some warm crusty Italian bread.
Nutritions

Calories
280

Sodium
282mg
11% DV

Fat
8g
13% DV

Protein
15g
30% DV

Carbs
36g
12% DV

Fiber
13g
54% DV