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Winter Vegetable Soup

Prep time 9 mins
Cook time 49 mins
Yield 10 servings (serving size: 1 cup)
You need only 9 spare minutes to get this soup ready to cook. Use a colander to quickly rinse and drain the beans.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 3/4 cup finely chopped carrot (about 2 carrots)
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 (15.5-ounce) cans Great Northern beans, rinsed and drained
  • 2 cups cubed Yukon Gold potato (about 10 ounces)
  • 2 1/2 cups water
  • 2 (14.5-ounce) cans vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Nutrition Information

  • calories 157
  • fat 2.2 g
  • satfat 0.3 g
  • protein 9.0 g
  • carbohydrate 28.8 g
  • cholesterol 0 mg
  • iron 2.4 mg
  • sodium 549 mg
  • caloriesfromfat 11 %
  • fiber 6.7 g
  • calcium 95 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

Oxmoor House Healthy Eating Collection