Vegan
White Bean and Spinach Soup
Baked Pita Wedges
Ingredients
- 3 (15.5-oz) cans great Northern beans, divided
- 1 (32-oz) carton vegetable broth, divided
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried crushed rosemary
- 3 cups spinach
Instructions
- Rinse and drain 1 can of beans; place with 1 cup broth in a food processor, and blend until smooth. Rinse and drain remaining 2 cans of beans. Set aside.
- Cook onion, carrots, and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Stir in pureed bean mixture, whole beans, 3 cups broth, basil, and rosemary. Reduce heat to medium-low, and simmer 15 minutes. Stir in spinach; simmer 10 minutes longer.
Side Dish Ingredients
- 6 vegan whole wheat pita bread rounds
- 2 Tbsp olive oil
- ½ tsp garlic powder
Side Dish Instructions
- Preheat oven to 450°F. Place pita on a large baking sheet. Brush both sides with oil; sprinkle with garlic powder.
- Bake 2 to 3 minutes or until thoroughly heated. Cut into wedges to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
229
|
191
|
420
|
| Fat (g) | 5 | 6 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 34 | 30 | 64 |
| Fiber (g) | 15 | 3 | 18 |
| Sodium (mg) | 960 | 225 | 1185 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
