Directions:
- In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
- Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.9 Kcal (309 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Sodium | 209.45mg | 9% | |
| Potassium | 338.76mg | 7% | |
| Total Carbs | 11.92g | 4% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 26.1mg | 43% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.42 Kcal (282 kJ) | ||
| Calories from fat | 15.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Sodium | 191.1mg | 9% | |
| Potassium | 309.08mg | 7% | |
| Total Carbs | 10.87g | 4% | |
| Sugars | 3.05g | 13% | |
| Dietary Fiber | 3.72g | 16% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 23.8mg | 43% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 44.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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