Olive
Recipe adapted from Spark Recipes
Serves: 8 servings
Ingredients
- 2 Tbsp olive oil
- 1 small onion, chopped
- ¼ cup zucchini, chopped
- ½ cup frozen cut green beans
- ¼ cup celery, minced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- ½ (14 oz) can diced tomatoes
- ½ cup carrots, julienned
- 2 Tbsp fresh parsley, minced
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried basil
- ¼ tsp. dried thyme
- 1½ cups hot water
- 3 cups fresh baby spinach
- ⅓ cup small pasta shells
Instructions
- Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.
- Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
- Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!
Nutritional Information
Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g • WW Points+: 4 pts
