Vegetarian "Italian Wedding" soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cups chicken broth3 cups water1 cube chicken boullion2 cans (15.5 oz) cannellini beans*3 tbsp olive oil3 cloves of garlic1 package (10 oz) frozen spinach**4 sprigs of parsley (optional, but tasty)* if you can't find cannellini, you can substitute great northern or white beans**I very often use a head of escarole or endive instead of the spinach. It packs a bit more punch, but is a little more expensive.
Combine chicken broth, water, and boullion cube in a large soup pot. Set on medium-high heat. Drain the beans and add them to the broth.
Chop garlic finely and sautee for about 2 minutes in olive oil over medium heat. Before the garlic starts to brown, add the frozen spinach. Cook over medium heat until spinach is completely thawed*. Add the parsley and cook another minute.
Add the spinach and garlic to the beans and chicken broth. Allow the soup to cook until it's hot, and then dig in!
If you are using fresh spinach or escarole or endive, cook until it is all wilted. You may need to do this in batches to cook it all.
Number of Servings: 12
Recipe submitted by SparkPeople user SASHA1372.
Chop garlic finely and sautee for about 2 minutes in olive oil over medium heat. Before the garlic starts to brown, add the frozen spinach. Cook over medium heat until spinach is completely thawed*. Add the parsley and cook another minute.
Add the spinach and garlic to the beans and chicken broth. Allow the soup to cook until it's hot, and then dig in!
If you are using fresh spinach or escarole or endive, cook until it is all wilted. You may need to do this in batches to cook it all.
Number of Servings: 12
Recipe submitted by SparkPeople user SASHA1372.
Nutritional Info Amount Per Serving
- Calories: 114.9
- Total Fat: 3.9 g
- Cholesterol: 3.3 mg
- Sodium: 894.8 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 6.4 g
- Protein: 6.1 g
Member Reviews