Title
Mediterranean potato soup
Warm and hearty, this Mediterranean potato soup is packed with bold flavors and wholesome ingredients.
Serving Size
1 cup
Servings
6
Prep Time
30 min
Cook Time
60 min (stovetop or 5-7 hours (crockpot)
Health Benefit
Ingredients
1 1/2 teaspoons
olive oil
1/4 teaspoon
garlic clove, minced
1/2 cup
onion, chopped
4 cups
low sodium vegetable broth
3
medium red potatoes, cubed
3
carrots, sliced
Dash
black pepper
2 teaspoons
italian seasoning
1 15-ounce can
kidney beans (drained and rinsed)
1 cup
quinoa
2 cups
fresh spinach (or 1 cup frozen)
1/4 cup
Parmesan cheese (optional)
Directions
- For stove top: In a 2-quart pot, sauté garlic and onions in olive oil for about 3-4 minutes. Add broth, water, potatoes, carrots, and seasonings. Cover and boil. Reduce heat and simmer for about 15-minutes. Add beans and quinoa and bring to a boil. Remove from heat and add spinach. Top with optional Parmesan.
- For crockpot: Sauté garlic and onions in olive oil in a small saucepan. Place in bottom of crockpot. Add remaining ingredients and cook on high for about 5-7 hours.
Recipe Nutrition
Calories
305
Fat
3.5
Sodium
375
Carbs
58
Fiber
11
Protein
11
