Italian Spinach Soup Recipe

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Vegetable soup mix1 Ounce (1 envelope)
 Frozen chopped spinach10 Ounce (1 package)
 Canned red kidney beans1 Pound, undrained (1 can)
 Garlic1 Clove (5 gm), crushed
 Red wine/Water1 Cup (16 tbs)
 Shredded parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 811 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 26.4 mg

Sodium 1875.7 mg78.2%

Total Carbohydrates 98 g32.7%

Dietary Fiber 31.5 g126%

Sugars 11 g

Protein 45 g89.3%

Vitamin A 539.3% Vitamin C 145%

Calcium 73.6% Iron 77.3%

*Based on a 2000 Calorie diet

Directions

About 30 minutes before supper:
1. In large saucepan, prepare vegetable-soup mix as label directs. To it add spinach, kidney beans, garlic, and water; simmer 2 or 3 minutes.
2. Serve, topped with Parmesan cheese.
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