Categories: Soup

Ingredients

• 3/4 tsp olive oil
• 1 clove garlic, minced
• 1/4 cup onion, chopped
• 2 cups (32 oz) chicken or vegetable broth, low-sodium
• 2 small red potatoes, unpeeled, cubed
• 2 carrots, sliced
• 1/8 tsp ground pepper
• 1 tsp Italian seasoning
• 1 can (7 oz) kidney beans, drained and rinsed
• 1/2 cup (2 oz) whole wheat noodles, uncooked
• 1 cups fresh spinach (or 1/2 cup frozen spinach)
• 1/8 cup Parmesan cheese, shredded

Directions

1. Heat oil in a 2-quart pot.

2. Saute garlic and onions about 3-4 minutes.

3. Add chicken broth, water, potatoes, carrots, and seasonings. Cover and bring to a boil.

4. Reduce heat and simmer 15 minutes.

5. Add kidney beans and noodles. Bring to a boil again. Cook until noodles are soft. Remove from heat.

6. Just before serving, add spinach to the pot and stir gently.

7. Ladle into bowls and serve with Parmesan cheese.

Email to a friend | Print this recipe | Back