Great Northern Bean, Lentil, and Spinach Soup

A very easy, delicious, and hearty gluten free soup!

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Name: Great Northern Bean, Lentil, and Spinach Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons olive oil; 2 cloves garlic finely minced; 1 whole Shallot finely minced; 3 cups low sodium chicken broth; 2 cups heirloom tomatoes diced; 14 ounces great northern beans drained; 1/2 cup cooked lentils; 1 teaspoon Dried rosemary; 3 cups Baby spinach cleaned and chopped coarsely; 1/4 teaspoon Black pepper; 1 teaspoon Salt; 1/8 teaspoon Ground cayenne pepper

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INGREDIENTS

2 teaspoons olive oil
2 cloves garlic ; finely minced
1 whole Shallot ; finely minced
3 cups low sodium chicken broth
2 cups heirloom tomatoes ; diced
14 ounces great northern beans ; drained
1/2 cup cooked lentils
1 teaspoon Dried rosemary
3 cups Baby spinach ; cleaned and chopped coarsely
1/4 teaspoon Black pepper
1 teaspoon Salt
1/8 teaspoon Ground cayenne pepper

INSTRUCTIONS

1) In a large sauce pan, saute the shallots & garlic in the olive oil.

2) Add broth, heirloom tomatoes, rosemary, black pepper, salt, and red pepper.

3) Bring to a boil and then let simmer for 8-10 minutes to soften the heirloom tomatoes. (Heirloom tomatoes are meatier than traditional tomatoes so they need some time to soften.)

4) Add lentils and beans and and simmer another 8-10 minutes. If the soup seems too thick for your liking add a bit more broth.

5) Add spinach and cook until wilted (about 2 minutes).

Makes about four bowls, about 1.5 cups per bowl/serving.

Per Serving:

232 Calories

3g Fat (11.4% calories from fat)

19g Protein

25g Carbohydrate

7g Dietary Fiber

0mg Cholesterol

572mg Sodium

NOTES

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Great Northern Bean, Lentil, and Spinach Soup

2 teaspoons olive oil
2 cloves garlic finely minced
1 whole Shallot finely minced
3 cups low sodium chicken broth
2 cups heirloom tomatoes diced
14 ounces great northern beans drained
1/2 cup cooked lentils
1 teaspoon Dried rosemary
3 cups Baby spinach cleaned and chopped coarsely
1/4 teaspoon Black pepper
1 teaspoon Salt
1/8 teaspoon Ground cayenne pepper

1) In a large sauce pan, saute the shallots & garlic in the olive oil.

2) Add broth, heirloom tomatoes, rosemary, black pepper, salt, and red pepper.

3) Bring to a boil and then let simmer for 8-10 minutes to soften the heirloom tomatoes. (Heirloom tomatoes are meatier than traditional tomatoes so they need some time to soften.)

4) Add lentils and beans and and simmer another 8-10 minutes.  If the soup seems too thick for your liking add a bit more broth.

5) Add spinach and cook until wilted (about 2 minutes).

Makes about four bowls, about 1.5 cups per bowl/serving.

Per Serving:
232 Calories
3g Fat (11.4% calories from fat)
19g Protein
25g Carbohydrate
7g Dietary Fiber
0mg Cholesterol
572mg Sodium

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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 4 Servings

Calories: 171
Calories from Fat: 12 (7%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 304.1mg		10 %
Potassium 853.7mg		22 %
Total Carbohydrate 30.2g		9 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 22.7g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 171

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