Frozen spinach is a handy standby ingredient you can use instead of fresh. Since Melissa needs to avoid dairy, she can top the soup with crunchy croutons, but a sprinkle of Parmesan cheese or a swirl of pesto would be heavenly, too.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
In large saucepan, heat oil over medium heat; fry kielbasa, onion, carrot, celery, basil, salt and pepper until onion is softened, about 5 minutes.
Add zucchini, cabbage, beans, tomatoes, chicken stock and 1-1/2 cups (375 mL) water. Bring to boil; reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
Add orzo; cover and cook until tender, about 10 minutes. Stir in spinach; simmer, uncovered, for 3 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)
Nutritional facts <b>Per serving:</b> about
- Sodium 759 mg
- Protein 9 g
- Calories 167.0
- Total fat 5 g
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 16.0
- Folate 27.0
- Calcium 7.0
- Vitamin A 38.0
- Vitamin C 33.0
