Vegetarian "Italian Wedding" soup
Nutritional Info
- Servings Per Recipe: 12
- 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
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.
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.