Insights from the Editor

Servings: 10; serving size: about 1 cup

This warm, but light soup features the cannellini bean, which is loaded fiber, iron and magnesium. Magnesium helps maintain normal muscle and nerve function. The spinach adds an extra boost of folate and lutein, which is good for nervous system and can keep your eyes healthy.

Ingredients:
16 oz. cannellini beans or navy beans
1 tbsp canola oil
1 clove garlic minced
4 cups uncooked spinach chopped
1 medium yellow onion chopped
1 leek, cleaned chopped chopped (white parts)
2 celery ribs chopped
4 cups low-sodium vegetable broth
2 cups water
2 tbsp oregano
Lime

Instructions:
1. Soak beans in a large pot overnight. Discard water and rinse beans. Put beans in a clean pot and cover with water. Over medium heat, bring to a boil and simmer beans for one hour.

2. In a large stock pot, sauté garlic, onion and spinach until onion is soft and spinach is wilted. Add beans, leek and celery and mix well. Add vegetable broth plus two cups of water. Add oregano. Bring to a boil, reduce heat and simmer for 40 minutes.

3. Serve with a wedge of lime.

Nutrition:
216 calories, 2.2g total fat, 0mg cholesterol, 39g carbohydrate, 123mg calcium, 297mg sodium, 11g protein, 14.8g fiber, 3.85mg iron

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