White Bean and Vegetable Rice Soup
Cornbread
Ingredients
- 2 (32-oz) cartons less sodium chicken broth
- 2 (15-oz) cans cannellini beans, rinsed and drained
- 1 (16-oz) pkg frozen mixed vegetables
- ½ cup long grain white rice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (10-oz) pkg spinach
- ½ cup shredded Parmesan cheese
Instructions
- Combine broth, beans, and frozen vegetables in a large Dutch oven; bring to a boil over medium-high heat. Stir in rice, thyme, garlic powder, and onion powder; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Remove from heat. Add spinach, stirring until spinach wilts. Top each serving with cheese.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread mix
Side Dish Instructions
- Bake cornbread mix according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
236
|
163
|
399
|
| Fat (g) | 2 | 1 | 3 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 39 | 32 | 71 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 1084 | 357 | 1441 |
| T. Sugs (g) | 5 | 13 | 18 |
| A. Sugs (g) | 1 | 12 | 13 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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