This veggie-forward soup is easy to make and stores well, so be sure to make enough for leftovers. A tasty blend of spinach, celery, tomatoes and white beans in a savory chicken stock broth -- what's tastier than that? We recommend serving it with our Airy White Keto Bread on the side.
[cooked-sharing]
In a medium nonstick saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until the celery is tender-crisp, stirring occasionally. Stir in the spinach. Cook for 2 to 3 minutes, or until any liquid has evaporated and the mixture comes away from the side of the skillet, stirring frequently.
Stir in the remaining ingredients except the beans. Increase the heat to medium high and bring to a boil, covered. Reduce the heat and simmer, covered, for 10 minutes, or until the flavors blend and the vegetables are tender.
Stir in the beans. Cook, uncovered, for 1 minute, or until the beans are hot. For a thicker broth, increase the heat to medium when you add the beans. Cook, partially covered, until some of the liquid evaporates and the soup is the desired consistency.
112 servings
3 Cups
- Amount per serving
- Calories55
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 9g45%
- Cholesterol 0mg
- Sodium 235mg11%
- Total Carbohydrate 32g12%
- Dietary Fiber 12g43%
- Total Sugars 8g
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a medium nonstick saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until the celery is tender-crisp, stirring occasionally. Stir in the spinach. Cook for 2 to 3 minutes, or until any liquid has evaporated and the mixture comes away from the side of the skillet, stirring frequently.
Stir in the remaining ingredients except the beans. Increase the heat to medium high and bring to a boil, covered. Reduce the heat and simmer, covered, for 10 minutes, or until the flavors blend and the vegetables are tender.
Stir in the beans. Cook, uncovered, for 1 minute, or until the beans are hot. For a thicker broth, increase the heat to medium when you add the beans. Cook, partially covered, until some of the liquid evaporates and the soup is the desired consistency.
Notes
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