Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.
Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.
Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil.
Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.
Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.
Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.
Serve it up!
PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus� value 3*
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 34.9mg||1 %|
|Potassium 150.7mg||4 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 4g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 35
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