Makes 6 servings
1 Tbsp extra virgin olive oil
4 scallions, chopped, white and green parts
1 medium leek, white part only, halved and sliced
1 small red onion, diced
1 celery rib, thinly sliced
4 cups reduced-sodium, fat-free chicken or vegetable broth
12 green beans, or 1 cup frozen, cut in 1-inch pieces
1 medium potato, peeled and cut in 1/2-inch cubes
1 small zucchini, cut in 1/2-inch slices
3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard
1 cup canned kidney beans, rinsed and drained
Salt and freshly ground black pepper, to taste
2 Tbsp grated Parmesan cheese
1. Heat oil in a large Dutch oven or pot over medium-high heat.
Sauté scallions, leek, onion and celery until onion is translucent.
Cover, reduce heat and cook gently 5 minutes, or until vegetables
have released their juices and softened.
2. Add broth, green beans, potato and zucchini. Simmer, uncovered,
5 minutes. Stir in spinach. Add canned beans. Season to taste with
salt and pepper. Cook until beans are heated through, about 5 minutes.
3. Ladle soup into bowls and serve, topped with some of the cheese.
(Soup keeps up to three days if covered and refrigerated.)
Protein: 6 g
Sodium: 532 mg
Fat: 3 g
Carbohydrates: 17 g
Exchanges: 1/2 Bread, 2 Vegetable, 1/2 Fat
Print This Post