| |
| INGREDIENTS |
| 1 tbsp. |
extra virgin olive oil |
| 2 |
cloves garlic, thinly sliced |
| 1 |
yellow onion, chopped |
| 2 tsp. |
chopped thyme |
| 3½ to 4 cups |
low-sodium chicken broth |
| 2 cups |
baby spinach |
| 2 cups |
cubed or shredded turkey or chicken |
| 1½ cups |
uncooked wide egg noodles |
| 1 can |
(15 ounce) cannellini beans, drained |
| 1 can |
(14.5 ounce) sliced carrots, drained |
|
|
|
| RECIPE |
-
Heat oil in a large pot over medium high heat.
-
Add garlic and onions and cook for 3 minutes.
-
Add thyme and stir to blend.
-
Add broth, spinach, turkey or chicken, noodles, beans, carrots, and pepper; stir well.
-
Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender.
-
Ladle into bowls and serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2¼ cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
330 |
|
| Total Fat |
7 g |
|
| Sodium |
640 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
7 g |
|
| Protein |
29 g |
|
|
|
