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Mediterranean Potato Soup

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Potato Type: Reds
Cuisine: Mediterranean
Prep Method: Boiled

Dish

Soup

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Ingredients

  • 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

Preparation

  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.

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Nutrition Facts Per Serving

Calories

350

Fat

5g

Sodium

420mg

Cholesterol

62g

Vitamin C

38mg

Carbohydrates

62g

Fiber

14g

Protein

19g

Potassium

1510mg

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