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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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254 calories for each of 4 servings Ingredients:
1 cup baby carrots, chopped |
1 small onion, chopped |
3 tablespoons olive oil |
2 (15 ounce) cans cannellini beans |
1 (32 ounce) box chicken broth |
2 teaspoons oregano |
5 ounces baby spinach |
black pepper |
Directions:
1. In a 4 quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil for 3 minutes.
2. Add beans, broth, and seasoning.
3. Bring to a boil; slightly mash the beans.
4. Reduce the heat and simmer uncovered for 8 minutes.
5. Add spinach until wilted.
6. Add pepper.
7. Serve.
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