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.
Makes 12 1-cup servings
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.
Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SASHA1372.
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 717.3 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.9 g
- Protein: 5.4 g
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