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.
Packed with Mediterranean flavor, this dish will transform any summer cookout into a feast fit for the Greek Isles. The recipe calls for Greek yogurt instead of mayonnaise, making for a tangy taste and light nutritional profile. With just two grams of fat per serving, you can eat Quick & Healthy Greek Potato Salad for breakfast, lunch and dinner and still look fit in your summer swimwear! If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
1 1/2 pounds Russet potatoes**
1 cup low-fat 2% Greek yogurt* (such as Chobani, FAGE, Oikos or YoPlait)
1/3 cup minced red onion
1/4 cup sliced Kalamata olives
1/4 cup peeled, chopped cucumber
1 tablespoon lemon juice
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
1/2 cup crumbled Feta cheese
Chopped fresh oregano (optional)
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Sprinkle with cheese and oregano. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.
**Red, yellow or white potatoes can be substituted