Curves Winter Vegetable Soup
Source of Recipe
Curves
Recipe Introduction
Serving Size: 1/8 recipe
Number of Servings: 8
Special Notes: Recipe courtesy of Cleveland Clinic Heart Healthy Lifestyle Guide and Cookbook
List of Ingredients
•2 teaspoons extra virgin olive oil
• 1/2 pound leeks, trimmed, split in half lengthwise, and well rinsed
• 1 medium white onion, chopped
• 1/2 pound carrots, thinly sliced on the diagonal
• 2 large celery ribs, thinly sliced on the diagonal
• 2 tablespoons dried lentils, rinsed and picked over
• 2 tablespoons dried split peas, rinsed and picked over
• 2 tablespoons dried small white beans, rinsed and picked over
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 2 quarts fat-free, reduced sodium chicken or vegetable broth
•One 14 1/2-ounce can no-salt-added plum tomatoes, drained and coarsely chopped
• 1.4 pound spinach, touch stems discarded
Recipe
1. In a large soup pot, heat the oil over medium-low heat. Thinly slice the leeks and add them to the pot along with the onion. Cook, stirring, until the vegetables wilt, about 5 minutes.
2. Add the carrots, celery, lentils, peas, beans, thyme, pepper and broth. Bring to a boil. Reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
3. Stir in the tomatoes and continue to simmer, covered, for another 15 minutes, until the white beans are tender.
4. Stir in the spinach and simmer, uncovered, until wilted, about 3 minutes. Ladle into soup bowls and serve.
Nutrition Info:
Calories: 130; Fat: 3.0g; Saturated Fat: 0.5g; Protein: 9g; Carbohydrates: 21g; Fiber: 5g; Sodium: 130Mg
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