I made this last night and had half of it for dinner and half for lunch today. delicious. I'm putting it in entrees, since that's how I ate it.

1 T olive oil
1 c. coarsely chopped onions
1 15-oz can navy or cannellini beaned, rinsed and drained
1 10 oz pkg frozen spinach
1 c. water
1 T instant vegetable stock powder
2 t. dried dill
1/2 t. salt
2 T freshly squeezed lemon juice (optional, and I didn't)
freshly ground black pepper

Heat the oil in medium saucepan. Saute the onions for a minute. Add beans, spinach, water, stock powder, dill and salt and bring to a boil. coven and cook over med heat for 5 min.
Break up block of spinach with fork and stir well. Puree the mixture with an immersion blender (or transfer to food processor and puree)

If too thick add lemon juice or water.
season with pepper.

4 servings or 2 entree servings.

I had it in a bowl. You could have it with whole wheat past or brown rice.
I tried to do nutritional analysis but have failed. (I don't believe this has 1910 calories, which is what I keep coming up with!)

* I did a quick analysis and came up with about 700 calories MAX for the whole recipe.

What's vegetable stock powder?

Kara

Edited to say: I got 861 calories for the whole recipe (minues the vegetable stock powder and herbs, because I was too lazy to look them all up...).

Vegetable stock powder? Same as chicken or beef stock powder. It also comes in cubes - Knorr makes them. I don't use them as they are mainly salt.

Ah, so instead of a cup of water and a tablespoon of vegetable stock powder, I could use a low-sodium vegetable broth?

Kara

Yes, Kara. That's all the recipe is doing--making broth with the cube and water.

PS I would encourage everyone to make their own vegetable broth because it's SOOO easy. Especially if you have a pressure cooker. You can just collect your leftover vegetable trimmings for about a week and then boil them with some herbs.