Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

A loaf of crusty peasant bread is the only accompaniment needed for this classic soup.

Recipe by Cooking Light October 1996

Gallery

Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.

    Advertisement

Nutrition Facts

223 calories; calories from fat 20%; fat 4.9g; saturated fat 1.1g; mono fat 2.4g; poly fat 0.6g; protein 11.3g; carbohydrates 36.1g; fiber 6.8g; cholesterol 2mg; iron 5.5mg; sodium 657mg; calcium 166mg.
Advertisement
Advertisement