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Add a photoWho says savory soup takes a long time to make? Brimming with vegetables, including potatoes and kidney beans, this soup is satisfyingly flavorful, hearty and healthful.
Raciónes: 4 Servings
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Ingredientes
- 1 ½ tsp olive oil
- 1 clove garlic, minced
- ½ cup chopped onion
- 4 cups low-sodium chicken broth (or vegetable broth)
- 3 medium red potatoes, unpeeled, cubed
- 3 carrots, sliced
- ¼ tsp ground pepper
- 2 tsp Italian seasoning
- 1 15-oz can red kidney beans, drained and rinsed
- 1 cup (2 ounces) whole wheat noodles, uncooked
- 2 cups fresh spinach or 1 cup frozen spinach
- ¼ cup grated Parmesan cheese, shredded
Direcciones
- Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes. Add chicken broth, water, potatoes, carrots and seasonings; cover and bring to a boil.
- Reduce heat and simmer 15 minutes. Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat.
- Just before serving, add spinach to pot and stir gently. Ladle into bowls and serve with parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 60 | 16% |
| Total Fat 6.76g | 8% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 7mg | 2% |
| Sodium 611mg | 25% |
| Potassium 1457mg | 42% |
| Total Carbs 64.01g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 6.93g | 5% |
| Protein 18.29g | 29% |
Comentarios
05 de Marzo de 2014Simple, yet different.
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