CHEF JEFF — ONE BYTE AT A TIME: Mediterranean Potato Soup

This healthy meal can be ready in less than 30 minutes.

Mediterranean Potato Soup

1½ teaspoons 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 teaspoons Italian seasoning

1 15-ounce 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

Heat oil in 2-quart pot. Saute garlic, onions 3 to 4 minutes. Add chicken broth, water, potatoes, carrots, seasonings; cover, bring to boil. Reduce heat; simmer 15 minutes. Add kidney beans, noodles. Bring to boil again; cook until noodles are soft. Remove from heat. Just before serving, add spinach to pot. Stir gently. Ladle into bowls. Serve with Parmesan cheese.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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