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Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
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Yield: Serves 4. Each serving: 1-1/4 cups.
Recipes
Peasant Soup
| Nutrition Information | |
| Calories: | 94 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 18mg |
| Sodium: | 219mg |
| Carbohydrates: | 11g |
| Dietary Fiber: | 3.5g |
| Sugars: | 3g |
| Protein: | 7.2g |
| Vitamin A: | 9381.7iu (187%) |
| Vitamin C: | 14.3mg (23%) |
| Calcium: | 31mg (3%) |
| Iron: | 1.5mg (8%) |
1 tsp olive oil
1 onion, sliced thin
3 cups chicken or vegetable broth
1 cup potatoes, sliced thin, leave peel on
1 cup carrots, peeled and sliced
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp garlic powder
black pepper to taste
2 cups ready-to-serve spinach leaves
Directions:
Heat a large soup pan over medium-high heat. Add the oil and sauté the onion over medium-high heat. Add the broth, potatoes, carrots and seasonings. Bring to a boil then lower heat to simmer. Cook until the potatoes are tender, about 15 minutes. Add the spinach and cook briefly. Serve hot.
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