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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 3 Carrots - diced

  3. 3 Baking potatoes - peeled, diced (small)

  4. 1 Onion - diced (large)

  5. 2 Celery stalks - diced

  6. 2 Leeks, white part only - sliced

  7. 1 cup 146g / 5.1oz Diced cabbage

  8. 1/4 cup 59ml Fresh or frozen peas

  9. 1 cup 160g / 5.6oz Green beans - cut 1/4" pieces

  10. 2 Zucchini - diced

  11. 1 cup 160g / 5.6oz Dried borlotti beans, soaked overnight, And drained - seeNote

  12. 2 Seeded tomatoes - diced

  13. 1 cup 237ml Spinach - (lightly packed)

  14. 8 cups 1896ml Hot vegetable broth Salt - to taste

  15. 1 teaspoon 5ml Fruity extra-virgin olive oil - best-quality

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Dried borlotti beans (also known as cranberry beans) are called for, but 1 (15-ounce) can of white beans can be substituted. Drain them before adding to the soup. Heat the olive oil in a soup pot over medium heat. Add the carrots, potatoes, onion and celery and cook 2 minutes. Add the leeks, cabbage, peas and green beans and cook 2 minutes. Add the zucchini, borlotti beans, tomatoes and spinach and cook until the vegetables are heated through, 2 minutes. Add the broth, cover, and simmer 1 hour. Remove any foam that rises to the top of the pot. Add salt to taste. Ladle the soup into bowls and top each serving with a drizzle of the olive oil. This recipe yields 10 servings. Each serving: 205 calories; 790 mg. sodium; 2 mg. cholesterol; 5 grams fat; 1 gram saturated fat; 33 grams carbohydrates; 8 grams protein; 7.79 grams fiber.

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