Greek Bean and Vegetable Soup
Nutrition per Serving
420
Calories
20g
Protein
57g
Carbs
15g
Fat
Greek Bean and Vegetable Soup, October 2015
Ingredients
1 Tbsp olive oil
1 cup frozen chopped onion
2 cups sliced zucchini
½ cup sliced celery
2 tsp minced garlic
1 cup low-sodium vegetable broth
1 cup water
3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained
1 cup canned low-sodium, no-sugar-added whole tomatoes, drained
4 cups ready-to-eat spinach
1/2 tsp dried thyme
11/4 tsp freshly ground black pepper
1 oz crumbled, reduced-fat feta cheese (about 3 Tbsp)
2 Tbsp dry-roasted, no-salt-added shelled pistachios, coarsely chopped
2 slices lower-sodium whole-grain bread
Instructions
Heat oil in a large saucepan over medium-high heat. Add the onion, zucchini, celery, and garlic. Cook 2 to 3 minutes, until vegetables soften.
Add vegetable broth, water, beans, and tomatoes. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer and cook 5 minutes.
Add the spinach and thyme. Cook about 1 minute, until the spinach wilts. Add the black pepper. Ladle the soup into 2 bowls and sprinkle with the feta cheese and pistachio nuts. Serve bread on the side.
Choices: 2 Starch, 5 Nonstarchy Vegetable, 1 Lean Protein, 2 Fat
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