Vegetarian "Italian Wedding" soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegetarian "Italian Wedding" soup calories by ingredient
Introduction
This is a simple and CHEAP meal that is healthy and easy to make. It's not the traditional italian wedding soup, it's just what my family calls it. I used "regular" chicken broth and bullion (hence the high sodium and somewhat high fat). Using low sodium and low fat chicken broth will greatly reduce both numbers. This is a simple and CHEAP meal that is healthy and easy to make. It's not the traditional italian wedding soup, it's just what my family calls it. I used "regular" chicken broth and bullion (hence the high sodium and somewhat high fat). Using low sodium and low fat chicken broth will greatly reduce both numbers.Number of Servings: 12
Ingredients
-
8 cups chicken broth
3 cups water
1 cube chicken boullion
2 cans (15.5 oz) cannellini beans*
3 tbsp olive oil
3 cloves of garlic
1 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.
Directions
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.