Mediterranean Potato Soup
Packed with produce, beans and Italian flavors, this quick one-pot soup is a trip to the Mediterranean coast in a bowl! This recipe comes to us from our friends at the United States Potato Council.
Serves 4
Cooking Tip of the Week: To sauté garlic and onions together, begin by heating olive oil over the lowest heat setting. Add the onions and garlic and watch the pan carefully for 3-4 minutes, stirring occasionally. You want the veggies to turn just slightly brown.
Food for Thought: A cooking pot might be a common item in your kitchen, but did you know that pots were once an important invention that allowed civilizations to eat more nutritious foods? Cooking food in pots kills bacteria and improves the taste of things like potatoes and beans. A long time ago, people would have cooked over an open fire rather than the stove you have in your kitchen! Pots were once made from clay by trained artists, which is why you often see them in museums.
Family Dinner Conversation Starter: What is the coolest thing you’ve ever seen in a museum? What new museums would you like to visit?
Ingredients:
- 1 1/2 tsp olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 4 cups low-sodium vegetable broth
- 3 medium red potatoes, unpeeled, cubed
- 3 carrots, sliced
- 1/4 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
- 1/4 cup grated Parmesan cheese or dairy-free cheese
Directions:
Together: Prep and chop all ingredients.
Adult: Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes.
Together: Add vegetable broth, water, potatoes, carrots and seasonings; cover and bring to a boil. Reduce heat and simmer 15 minutes.
Together: Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat.
Together: Just before serving, add spinach to pot and stir gently.
Adult: Ladle into bowls.
Kid: Serve with Parmesan cheese.