Recipes
Vegetable Soup
3 servings
porties8 minutes
actieve tijd8 minutes
totale tijdIngrediënten
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
Instructies
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.
Voedingswaarde
Portiegrootte
-
Calorieën
473
Totale vet
12 g
Verzadigd vet
2 g
Onverzadigd vet
-
Transvet
0 g
Cholesterol
0 mg
Natrium
1734 mg
Totale koolhydraten
62 g
Voedingsvezels
19 g
Totale suikers
20 g
Eiwit
20 g
3 servings
porties8 minutes
actieve tijd8 minutes
totale tijd