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Recipes

Vegetable Soup

3 servings

분량

8 minutes

활동 시간

8 minutes

총 시간

재료

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

방향

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.

영양 정보

1회 제공량

-

칼로리

473

지방 전체

12 g

포화 지방

2 g

불포화 지방

-

트랜스 지방

0 g

콜레스테롤

0 mg

나트륨

1734 mg

탄수화물 전체

62 g

식이섬유

19 g

총 당류

20 g

단백질

20 g

3 servings

분량

8 minutes

활동 시간

8 minutes

총 시간
요리 시작

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