Italian White Bean and Spinach Soup (THM: E, low-fat, gluten-free)

Yield 4-6 servings



  1. In a large pot heat the oil or butter over medium heat. Add the onion, carrots, and zucchini and sauté until the onion is translucent about 8 minutes. Add the garlic and sauté for 2 minutes more.
  2. Add the broth, water, tomatoes, beans, and seasonings to the pot. Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
  3. Put the spinach in the pot and continue to simmer for 10 minutes. Serve.

Recipe by Darcie's Dish at