Spinach and White Bean Soup

Spinach and White Bean Soup:
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Yield: 6 servings | Serving Size: 1 cup

Ingredients
:
1 Tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried thyme

4 cups low sodium vegetable stock
2 Bay leaves
1 cup uncooked whole grain short sized pasta
2 cups spinach
1 (15 oz) can cannellini beans, drained and
rinsed
Juice of
1 lemon

Directions:

1. Heat olive oil in a large stockpot over medium heat. Add
garlic and onion then cook while stirring frequently until the
onions have become clear in color, about 2-3 minutes.
2. Stir in dried thyme, vegetable stock, and Bay leaves and add
1 cup water. Bring to a boil. Stir in pasta and reduce heat
to simmer until pasta is tender, about 10-12 minutes.
3. Stir in spinach and cannellini beans and cook for 2 minutes.
Stir in lemon juice and serve.

Nutrition Facts Per Serving: Calories: 231 Total Fat: 3 g | Saturated Fat: 0 g
| Sodium: 96 mg | Total Carbohydrate: 42 g | Dietary Fiber: 5 g | Protein: 9 g

Recipe Notes
: If using frozen or canned spinach, squeeze all excess liquid.
Short sized pasta options include elbow, orzo, fusilli, rotini, or bowtie.