Mediterranean Potato Soup

 Provided by Cal Fresh Healthy Living, UCCE Placer/Nevada Counties, and The Auburn Interfaith Food Closet,

PREP TIME 10 minutes
COOK TIME: 30 minutes


  • 1 1/2 teaspoons vegetable oil
  • 1-2 cloves garlic, minced
  • 3/4 cup onion, chopped
  • 3 medium potatoes, scrubbed, unpeeled, cubed (3 cups)
  • 2 celery stalks, chopped (1 cup)
  • 5 carrots, peeled and sliced (2 cups)
  • 7 1/4 cups (or 4 14.5-oz. cans) of meat or vegetable broth
  • 1/2 teaspoon ground pepper
  • 1 tablespoon Italian seasoning (or crushed dried thyme, oregano, basil, and rosemary)
  • 1 package (10-oz.) frozen spinach
  • 1 can (15-oz.) red kidney beans, drained and rinsed
  • 2 cups noodles, uncooked
  • 1/4 cup grated Parmesan cheese (optional)


  1. Heat oil in 6-quart pot, and sauté garlic and onions for about 3-4 minutes.
  2. Add potatoes, celery, carrots, broth, pepper and Italian seasoning; cover and bring to boil.  Reduce heat and simmer 15 minutes.
  3. Add spinach, kidney beans, and noodles.  Bring to boil again, and stir gently to break up spinach.  Cook until noodles are soft, about 8-10 minutes.
  4. Ladle into bowls, and serve with parmesan cheese (optional).

Download the Recipe as a PDF

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