Vegetarian

Plentiful Vegetable Soup is for Lunch.

Plentiful Vegetable Soup takes several minutes to prepare.

Plentiful Vegetable Soup takes several minutes to cook.

Plentiful Vegetable Soup makes 7 servings.

The ingredients for Plentiful Vegetable Soup are:

2 tbs olive oil
3 lg carrots, diced into 3/4 in pieces
2 lg parsnips, pealed and diced into 1/2 in pieces
2 sm onions, pealed and diced into 1/2 in pieces
6 cloves garlic, minced
2 md russet potatoes, peeled and iced into 1 in pieces
2 tsp minced fresh thyme leaves
1 sprig fresh rosemary
1 bay leaf
2 c fresh spinach, stemmed and chopped
1 can (14 oz) cannellini beans, drained and rinsed (you can also use kidney beans)
1 pkg (10 oz) frozen baby lima beans or peas
1 tbsp balsamaic vinegar
Salt and freshly ground black pepper

Here is how you make Plentiful Vegetable Soup:

1. Heat the oil in large soup pot over medium-high heat. Add the carrots, parsnips, and onions and cook until lightly browned and softened, 5-7 min.2. Add the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth, potatoes, thyme, rosemary, and bay leaf; brint to aa boil then reduce heat to low. Cover and continue to simmer until vegetables are soft, about 15 min.3. Remove and discard the rosemary and bay leaf. transfer 3 c of the solids and 1 c of the broth to a blender and puree until smooth. 4. Add the puree back to the soup pot before adding the spinach, cannellini beans, and lima beans (or peas); cook over md heat until spinach is tender and beans are heated through, about 8 min.5. Stir in 1 tbsp vinegar and season with salt and pepper to taste. Serve, passing extra oil and vinegar at table.Serving Size: makes 6-8 servingsNumber of Servings: 7Recipe submitted by SparkPeople user RHONDAJ130.

The nutritional information for Plentiful Vegetable Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 217.2

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,288.1 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 7.1 g
• Protein: 6.9 g