Vegetable Soup

• 分量: 3 servings
• 調理時間: 8 minutes
• 総時間: 8 minutes

材料

2 tbsp. olive oil, plus more for serving

2 carrots, chopped

2 pieces celery, chopped

1 medium yellow onion, chopped

1 sweet potato (about 8 oz.), peeled and diced

1 tsp. kosher salt, divided

4 cloves garlic, chopped

6 c. vegetable broth

1 (14.5-oz.) can crushed tomatoes

1 (8.75-oz.) can corn, drained

1 1/2 c. frozen, cut green beans

1 (15-oz.) can beans, drained and rinsed

2 tsp. Italian seasoning

1/2 tsp. black pepper, to taste

手順

Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.

Add the stock, tomatoes, corn, green beans, beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.

Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.

栄養

• カロリー: 473
• 脂肪総量: 12 g
• 飽和脂肪: 2 g
• トランス脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 1734 mg
• 炭水化物総量: 62 g
• 食物繊維: 19 g
• 糖質総量: 20 g
• タンパク質: 20 g