Cannellini Bean and Vegetable Soup

Ingredients:

• 8 teaspoons Benefiber Prebiotic Fiber Supplement
• 1 medium onion, chopped
• 3 1/2 cups low sodium vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup carrots, chopped
• 1 cup peas
• 2 cups water
• Parmesan cheese rind
• 4 cups baby spinach
• 1 14 ounce can cannellini beans, rinsed and drained
• 2 tablespoons parmesan cheese

Directions:

1. Heat oil in pot over medium heat. Add onion and garlic, stirring frequently until softened, about 5 minutes.
2. Add carrots, peas, broth, and water. Add parmesan cheese rind. Cook, partially covered, 15 to 20 minutes, or until carrots are softened. Then, add spinach.
3. Reduce heat to low. Add beans and gently simmer uncovered for 3 minutes.
4. Add in Benefiber and season with salt and freshly ground black pepper to taste before serving.
5. Remove parmesan rind. Sprinkle with fresh parmesan cheese.
6. Enjoy!