Where would you like to go?
Mediterranean Potato Soup
Ready Time: 35min
Prep Time: 10min
Cook Time: 25min
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
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.
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to