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Vegetable and Bean Soup
Source: dLife

Spinach, zucchini, and tomatoes with kidney beans and pasta.

Rating:
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 101.6
Total Carbs 16.7 g
Dietary Fiber 6.7 g
Sugars 3.5 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 597.6 mg
Protein 6.9 g
Sodium 121.2 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. In a large pot, heat oil over medium heat and sauté onion, carrots, and zucchini until soft, about 5 minutes.
  2. Add broth and bay leaf; bring to a boil.
  3. Lower heat and partially cover pot; simmer for 20 minutes.
  4. Add tomatoes and beans, cooking until all vegetables are tender, about 10 minutes.
  5. Remove pot from heat and add spinach, parsley, and pasta, cover and let sit for 10 minutes.
  6. Discard bay leaf before serving.

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