Spring Vegetable & White Bean Soup
3 Points, Weight Watchers
Ingredients
1 Tbsp olive oil
1 cup leaks, chopped
1 cup carrots, thinly sliced
1 tsp dried thyme
1/4 tsp crushed red pepper flakes
4 cups fat free reduced sodium vegetable broth
3/4 tsp kosher salt
15 oz cannellini beans, drained
5 oz fresh baby spinach
1/4 cups grated parmesan cheese
Directions
Heat the oil in a Dutch oven over medium heat. Add the leeks, carrots, thyme, and pepper flakes; cook, stirring occasionally, until the leeks start to brown, about 5 minutes. Add the broth, salt, and cannellini beans. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium, and cook, uncovered, for 5 minutes.
Stir in the asparagus; cook, uncovered, until the asparagus is crisp-tender, 3 to 5 minutes. Remove the pan from the heat. Add the spinach, stirring until the spinach wilts. Ladle the soup into bowls; sprinkle with the cheese.
Nutrition
3 smart points