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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Vegetable and Bean Soup

Source: dLife

Spinach, zucchini, and tomatoes with kidney beans and pasta.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	101.6

Total Carbs	16.7 g

Dietary Fiber	6.7 g

Sugars	3.5 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	597.6 mg

Protein	6.9 g

Sodium	121.2 mg

Dietary Exchanges 1.5 Fat, 1.3 Vegetables, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pot, heat oil over medium heat and sauté onion, carrots, and zucchini until soft, about 5 minutes.
Add broth and bay leaf; bring to a boil.
Lower heat and partially cover pot; simmer for 20 minutes.
Add tomatoes and beans, cooking until all vegetables are tender, about 10 minutes.
Remove pot from heat and add spinach, parsley, and pasta, cover and let sit for 10 minutes.
Discard bay leaf before serving.