Mediterranean Potato Soup

  • Ready Time: 35min
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  • Prep Time: 10min
    Cook Time: 25min
  • Potato Type: Reds
  • Serves: 4
    Prep Method: Boiled
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  • 1 ½ teaspoon 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 teaspoon ground pepper
  • 2 teaspoon 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

Prep Time: 10min | Cook Time: 25min

  1. Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes.
  2. Add chicken broth, water, potatoes, carrots and seasonings; cover and bring to a boil.
  3. Reduce heat and simmer 15 minutes.
  4. Add kidney beans and noodles.
  5. Bring to boil again, cook until noodles are soft.
  6. Remove from heat. Just before serving, add spinach to pot and stir gently.
  7. Ladle into bowls and serve with parmesan cheese.


Vitamin C38%


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