Ingredients
- 1 Tbsp. extra virgin olive oil
- 4 scallions, chopped, white and green parts
- 1 medium leek, white part only, halved and sliced
- 1 small red onion, diced
- 1 celery rib, thinly sliced
- 4 cups reduced-sodium, fat-free chicken or vegetable broth
- 12 green beans, or 1 cup frozen, cut in 1-inch pieces
- 1 medium potato, peeled and cut in 1/2-inch cubes
- 1 small zucchini, cut in 1/2-inch slices
- 3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard
- 1 cup canned kidney beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
- 2 Tbsp. grated Parmesan cheese
Directions
- Heat oil in a large Dutch oven or pot over medium-high heat. Saute scallions, leek, onion and celery until onion is translucent. Cover, reduce heat and cook gently 5 minutes, or until vegetables have released their juices and softened.
- Add broth, green beans, potato and zucchini. Simmer, uncovered, 5 minutes. Stir in spinach. Add canned beans. Season to taste with salt and pepper. Cook until beans are heated through, about 5 minutes.
- Ladle soup into bowls and serve, topped with some of the cheese. (Soup keeps up to three days if covered and refrigerated.)
Nutritional Information Per Serving:
Calories: 111
Fat: 3 grams
Sodium: 532 miligrams
Protein: 6 grams
Carbohydrates: 17 grams
Diabetic Exchanges
1/2 Bread, 2 Vegetable, 1/2 Fat
Source: AICR