A classic soup sure to satisfy for lunch or dinner!
Makes 4 Servings
Saute the onion in 1/4 c (60 mL) of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes.
Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat to medium-high to bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes.
Then add the zucchini, basil, parsley, salt, black pepper, kidney beans, macaroni, and lima beans. Increase the heat to medium-high to bring back to a boil.
Boil for 1 minute, then reduce the heat to simmer on low, covered, for 8 more minutes. Add the spinach and cook for 3 more minutes.
Note: A stick of celery is also called a rib of celery. A celery stalk is the whole bunch!
Per serving (1/8 of recipe):
Protein: 9 g
Carbohydrate: 41 g
Sugar: 7 g
Fat: 1 g
Calories From Fat: 6%
Fiber: 7 g
Sodium: 396 mg