At a Glance
- Potato Type: White
- Prep Method: null
- Special Requests: Low Fat
- Cuisine: Italian
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
3 cups stock or reduced-sodium broth
1/2 lb white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
2 cups prepared pasta sauce
1/2 canned white beans
1/2 teaspoon thyme or Italian seasoning
Sea salt or garlic salt to taste
Freshly ground pepper to taste
Preparation
Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan with pasta sauce and beans. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 5 minutes more.
Calories: 230 Fat: 2.5g Cholesterol: 5mg Sodium: 710mg Vitamin C: 0.3% Fiber: 6g Protein: 10g Potassium: 390mg
