CHEF JEFF — ONE BYTE AT A TIME: Mediterranean Potato SoupThis healthy meal can be ready in less than 30 minutes.
By: Herald Staff Report,
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.
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