sweetnutritionnyc
Finally perfected it just the way i like it. I hope you like it this way too!
Serves 12
Ingredients:
2 Celery
1 large onion
2 large carrots
2 zucchini
1 yukon gold potato
1, 28oz can of chopped tomatoes
4 tbsp tomato paste
1, 32oz carton of chicken stock
1 bouillon cube
6 cups of water
1/4 tsp oregano
1/4 tsp herb de provence
2 bay leaves
1, 16oz can of kidney beans
1, 16oz can of great northern beans
2 handfuls of spinach
Directions:
Chop celery, onion and carrots. In a large pot add 1 tbsp oil and cook the vegetables until tender. Add zucchini and potatoes and cook until soft-ish. Add oregano, herb de provence and crumble the bouillon cube on top. Add stock and stir well. Add the chopped tomatoes and water and bring to a boil. Add two bay leaves, simmer and cover for about an hour. Add beans and spinach at the end. Stir well, sprinkle parmesan. Let the spinach wilt and you’re done!
Nutrition Facts:
Calories: 107kcal
Protein: 5.4g
Carbs: 20g
Fiber: 6g
Fat: 1.5g
