Learn how to make Beans and Greens Soup, one of Rita's recipes for iron-deficiency anemia.

Beans and Greens Soup


  • 2 teaspoons olive oil
  • 3 small green onions, finely sliced
  • ½ medium rib celery, finely chopped
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 cup fat-free, low-sodium chicken broth
  • 2 tablespoons snipped fresh parsley
  • ¼ teaspoon dried marjoram, crumbled
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup canned no-salt-added white beans, such as navy beans, drained and rinsed


  1. In medium nonstick saucepan, heat oil over medium heat, swirling to coat the bottom. Cook green onions and celery for 4-5 minutes, or until celery is tender-crisp, stirring occasionally. Stir in spinach. Cook for 2-3 minutes, or until liquid has evaporated and the mixture comes away from the side of the skillet, stirring frequently.
  2. Stir in remaining ingredients except beans. Increase the heat to medium high and bring to a boil, covered. Reduce heat and simmer, covered, for 10 minutes or until flavors blend and the vegetables are tender.
  3. Stir in beans. Cook uncovered for 1 minute or until beans are hot. For a thicker broth increase the heat to medium when you add the beans. Cook partially covered until some of the liquid evaporates and the soup is desired consistency.

Makes 2 servings.