Heat the olive oil in a soup pot over medium-low heat. Add the onion, season with salt and pepper, and cook for 10 minutes. Stir in broccoli, carrots, and spinach and season with salt and pepper. Cook until the vegetables are tender, about 25 to 30 minutes.
Add the tomatoes and vegetable broth. Cover and bring the soup to a boil over medium-high heat. Add the potatoes and reduce the heat slightly. Partially cover and simmer until the potatoes are tender, 10 to 15 minutes.
Each serving is about 3 cups each.
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|Serving Size: 1 Serving (1641g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 100263.4mg||3457 %|
|Potassium 4923.7mg||130 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 80.8g|
|Protein 71.6g||102 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 694
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