Sunday, September 29, 2013

Vegetable Bean Soup

Vegetable Bean Soup. The original recipe was from Quick Cooking magazine but I made a few changes. This is a good low calorie dish. You can adjust the vegetable amounts as you like or omit and substitute for your own tastes. The original recipe called for barley but I substituted pasta 

2 tsp olive oil
1 1/4 cup diced carrots
3/4 cup diced celery
3 green onions diced
1 medium zucchini diced
1/2 cup fresh spinach diced
3 cans low far chicken broth
2 cups uncooked pasta 
1 can kidney beans, drained and rinsed 
1 can Italian diced tomatoes, undefined

Put olive oil in bottom of a large soup pot. Add carrots, celery and onions and sauté for 3-5 minutes. Add zucchini and spinach and cook a few minutes more until spinach is wilted. 
Add chicken broth and pasta. Cook until pasta is al dente. Add kidney beans and diced tomatoes and heat through. 

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