Featured Recipe

White Bean and Vegetable Soup

Makes 8 – 1 cup servings


  • 2 (15 oz.) cans cannellini beans or white beans, drained
  • 1 medium-size onion, diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1-2 garlic cloves, minced
  • 10 oz. frozen chopped spinach or 3 cups chopped fresh spinach
  • 2 medium-size potatoes, peeled and cubed
  • 1 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 1/3 cup white wine
  • 1 Tbsp fresh rosemary or 1/2 tsp of dried rosemary
  • 4 cups low sodium vegetable broth
  • 1/2 tsp paprika
  • 1/2 tsp fine salt, plus more to taste
  • 1/8 tsp black pepper, plus more to taste
  • Additional olive oil to drizzle on soup
  • Grate parmesan cheese if desired


  1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, celery, and carrots. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  2. Add the garlic, beans, tomato paste, potatoes, rosemary and paprika. Cook, stirring frequently, about 1 minute.
  3. Add the wine, stir well and simmer until wine has evaporated, cooking for another minute.
  4. Add the frozen or fresh spinach and vegetable broth. Bring to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
  5. When the potatoes are soft, remove the pot from heat. Add salt and pepper to taste.
  6. Divide into bowls, drizzle with olive oil and add freshly grated parmesan cheese if desired. Enjoy with a piece of crusty whole grain bread.

Nutrition Info/Per serving: Calories: 230, Fat: 3. g, Sat fat: .5, Sodium: 450, Carbohydrate: 39 g, Fiber: 8 g, Protein: 13 g