At a Glance
- Potato Type: Reds
- Prep Method: Boiled
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Colorado Potato Administrative Committee
Ingredients
- 1 ½ tsp olive oil
- 1 clove garlic, minced
- ½ cup chopped onion
- 4 cups low-sodium chicken broth (or vegetable broth)
- 3 medium red potatoes, unpeeled, cubed
- 3 carrots, sliced
- ¼ tsp ground pepper
- 2 tsp Italian seasoning
- 1 15-oz can red kidney beans, drained and rinsed
- 1 cup (2 ounces) whole wheat noodles, uncooked
- 2 cups fresh spinach or 1 cup frozen spinach
- ¼ cup grated parmesan cheese, shredded
Preparation
Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes. Add chicken broth, water, potatoes, carrots and seasonings; cover and bring to a boil. Reduce heat and simmer 15 minutes. Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat. Just before serving, add spinach to pot and stir gently. Ladle into bowls and serve with parmesan cheese.
Calories: 350 Fat: 5g Cholesterol: 62mg Sodium: 420mg Vitamin C: 38% Carbohydrates: 62g Fiber: 14g Protein: 19g Potassium: 1510mg
