Mediterranean Potato Soup Recipe

Make Half Your Plate Fruits & Veggies

Who says savory soup takes a long time to make? Brimming with vegetables, including potatoes and kidney beans, this soup is satisfyingly flavorful, hearty and healthful.

Recipe Cost for 4 People: $8.37 ($2.09/serving)*

Preparation Time: 30 minutes
1 ½ tsp olive oil 1 clove garlic, minced ½ cup chopped onion 4 cups low-sodium chicken broth (or vegetable broth) 3 medium red potatoes, unpeeled, cubed 3 carrots, sliced ¼ tsp ground pepper 2 tsp Italian seasoning 1 15-oz can red kidney beans, drained and rinsed 1 cup (2 ounces) whole wheat noodles, uncooked 2 cups fresh spinach or 1 cup frozen spinach ¼ cup grated parmesan cheese, shredded
Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes. Add chicken broth, water, potatoes, carrots and seasonings; cover and bring to a boil. Reduce heat and simmer 15 minutes. Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat. Just before serving, add spinach to pot and stir gently. Ladle into bowls and serve with parmesan cheese.

Serves: 4

Fruits & Veggies per Serving 1.75 Cups

Fruit/Veggie Color(s) What’s This?


Nutrition Information per Serving:

Calories: 350 Total Fat: 5g Saturated Fat: 1.5g % of Calories from Fat: 13% % Calories from Sat Fat: 4%		Protein: 19g Carbohydrates: 62g Cholesterol: 5mg Dietary Fiber: 14g Sodium: 420mg


Each serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, thiamin, niacin, B6, folate, potassium, phosphorus, magnesium and copper, and a good source of riboflavin, pantothenic acid, calcium and iron.