Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories323 kcal (16%)
Total Fat8.9 g (13%)
Carbs47.9 g (18%)
Sugars6.5 g (7%)
Protein15.6 g (31%)
Sodium1802.2 mg (90%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
½ cupwhite onions
minced, small onion
¼ cupzucchini
chopped
¼ cupfrozen cut Italian green beans
¼ cupcelery
minced
2 teaspoonsminced garlic
4 cupsvegetable broth
note Do not use chicken broth
1 x 15 ouncecan red kidney beans
drained
1 x 15 ouncewhite beans
can, small, or great northern beans, drained
0.5 x 14 ouncecan diced tomatoes
½ cupcarrots
julienned or shredded
2 tablespoonsfresh parsley
minced
1 teaspoonsdried oregano
1 teaspoonsalt
½ teaspoonground black pepper
½ teaspoondried basil
¼ teaspoondried thyme
1 ½ cupswater
hot
3 cupsfresh baby spinach
⅓ cupsmall shell pasta
Instructions
Step 1
Heat two tablespoons of olive oil over medium heat in a large soup pot.
Step 2
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Step 3
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Step 4
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Step 5
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Step 6
Makes about eight 1 1/2 cup servings.
Notes
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