Spinach Bean Soup

This meatless soup is an easy weeknight meal addition or can be a side dish for lunch with a sandwich or salad.

Spinach Bean SoupIngredients

  • Cooking spray
  • 1 small onion (chopped)
  • 2 Tbsp. jarred, minced garlic OR 2 cloves minced, fresh garlic
  • 14.5 oz. canned, diced, no-salt-added tomatoes (undrained)
  • 14.5 oz. canned, low-sodium chicken or vegetable broth
  • 16 oz. canned, low-sodium navy, chickpeas or pinto beans (undrained)
  • 1/4 tsp. pepper
  • 1 tsp. cumin
  • 4 cups fresh spinach, packed (tear or chop large leaves)


  1. Spray a large pot with cooking spray, heat over medium-high heat.
  2. Sautee onion and garlic 5 minutes or until onions become translucent.
  3. Add tomatoes, chicken broth, beans, pepper and cumin and bring to a boil.
  4. Reduce to medium heat, add spinach and cook 10-15 minutes more.

Calories: 95 per serving
Servings: 6

Photo and recipe courtesy of American Heart Association.

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