Recipe by Jennie Spring, FirstHealth Fitness, Raeford
Serving size: 4-6
:: 1 15oz Cannellini Beans
:: 1 Carrot
:: 1 Clove of garlic
:: 1 Medium Onion
:: 1 Cup of spinach
:: 1 Tbsp of Thyme
:: 1 15oz Can of Tomatoes (Fire Roasted)
:: 1 Zucchini
:: 1 Qt Vegetable Broth
:: 2 Tbsp Olive Oil
If you would like to make it a little hardier you can add 1/3 cup of elbow macaroni or rice.
Boil it up and sprinkle a little parmesan cheese on top and ENJOY!
Pair it with your favorite salad or sandwich and it makes for a great meal that will give you loads of nutrients.
TIP: This soup can be meal prepped ahead of time. Just chop and add the beans, carrots, garlic, onion, spinach and zucchini to a gallon freezer bag. Put it in the freezer until you are ready to enjoy. Pour the bag out into a pot and add your spices and broth until it is thawed.