Cannellini Bean and Spinach Soup

Cannellini beans are actually large, white kidney beans and are available either dried or canned. If you can't find them canned in your supermarket, simply substitute another white bean, such as navy beans.


(2) 14-ounce cans vegetable broth or reduced-sodium chicken broth

1 cups water

cup finely chopped onion

cup snipped fresh basil or 2 teaspoons dried basil, crushed

3 cloves garlic, minced

1 bay leaf

(1) 15-ounce can white kidney beans or navy beans, rinsed and drained

2 cups coarsely chopped fresh spinach or 1/2 of a 10-ounce package frozen chopped

spinach, thawed and well-drained

1 tablespoon diced pimiento



1: In a large saucepan combine the broth and water; bring to boiling. Stir in onion, basil, garlic, and bay leaf. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

2: Stir in beans, spinach, and pimiento; cook for 2 to 3 minutes more or until spinach is wilted. Discard bay leaf. Season to taste with pepper. Makes 6 side-dish servings.


Nutrition facts per serving: 50 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 687 mg sodium, 13 g carbo., 4 g fiber, 5 g pro.

WW POINTS: one serving = 0 / two servings = 1