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Mediterranean Potato Soup

Ingredients

  • 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
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Mediterranean Potato Soup

by Racheal Werner (Colorado Potato Administrative Committee)
Servings: 4 Servings
 

Directions

  1. 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.
  2. Reduce heat and simmer 15 minutes. Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat.
  3. Just before serving, add spinach to pot and stir gently. Ladle into bowls and serve with parmesan cheese.
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Summary

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1 vote | 3558 views
0 reviews | 2 comments

Who 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.

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