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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 x carrots diced
- 3 sm baking potatoes peeled, diced
- 1 lrg onion diced
- 2 x celery stalks diced
- 2 x leeks, white part only sliced
- 1 c. diced cabbage
- 1/4 c. fresh or possibly frzn peas
- 1 c. green beans cut 1/4" pcs
- 2 x zucchini diced
- 1 c. dry borlotti beans, soaked overnight, and liquid removed - see * Note
- 2 x seeded tomatoes diced
- 1 c. spinach - (lightly packed)
- 8 c. warm vegetable broth Salt to taste
- 1 tsp fruity extra-virgin extra virgin olive oil best-quality
Direcciones
- * Note: Dry borlotti beans (also known as cranberry beans) are called for, but 1 (15-oz) can of white beans can be substituted. Drain them before adding to the soup.
- Heat the extra virgin olive oil in a soup pot over medium heat. Add in the carrots, potatoes, onion and celery and cook 2 min. Add in the leeks, cabbage, peas and green beans and cook 2 min. Add in the zucchini, borlotti beans, tomatoes and spinach and cook till the vegetables are heated through, 2 min. Add in the broth, cover, and simmer 1 hour. Remove any foam which rises to the top of the pot. Add in salt to taste.
- Ladle the soup into bowls and top each serving with a drizzle of the extra virgin olive oil.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 10 servings | |
| Calories 137 | |
| Calories from Fat 37 | 27% |
| Total Fat 4.22g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 648mg | 19% |
| Total Carbs 19.83g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.62g | 2% |
| Protein 7.11g | 11% |
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