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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.

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