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Publix Simple Meals

Potato Edamame Soup With Tomato Cheese Toast

Servings:
Makes 6 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare soup through step 2 - 15 minutes

-- Preheat oven and prepare cheese toast - 10 minutes

-- Complete soup and serve - 15 minutes


Potato Edamame Soup

Ingredients

1 (16-oz) bag frozen shelled edamame

1 small yellow onion

3 large white potatoes

2 tablespoons butter

1 teaspoon minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1 (32-oz) box reduced-sodium chicken broth

Prep


-- Thaw edamame in colander under cool running water.

-- Chop onion coarsely.

-- Cut potatoes into bite-size pieces.


Steps


1. Melt butter in large saucepan on medium-high. Add onions, potatoes, and garlic; cook and stir 3-4 minutes or until onions begin to soften.

2. Stir in Italian seasoning, salt, and chicken broth, then cover; cook and stir 10 minutes.

3. Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.

4. Remove about one-fourth of the potatoes; mash lightly and then stir back into soup to thicken slightly. Serve.


Tomato Cheese Toast

Ingredients

1 1/2 tablespoons butter

6 slices Bakery multigrain bread

8 oz mild white Cheddar cheese

1 large tomato

Steps


1. Preheat oven to 425°F. Melt butter in microwave. Brush one side of bread with butter; arrange on baking sheet (buttered side down). Slice both cheese and tomato thinly.

2. Arrange tomato slices on bread; top with cheese. Bake 5-7 minutes or until cheese melts. Cut into slices and serve.


Aprons Advice


-- Complete your meal with a fresh salad blend and pudding with fresh berries for dessert.

-- Pita or flat bread can also be used when making the cheese toast; for a little more flavor, top with some fine strips of fresh basil.


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Potato Edamame Soup

CALORIES (per 1/6 recipe) 270kcal; FAT 8g; CHOL 10mg; SODIUM 490mg; CARB 40g; FIBER 7g; PROTEIN 12g; VIT A 2%; VIT C 35%; CALC 8%; IRON 20%

Tomato Cheese Toast

CALORIES (per 1/6 recipe) 250kcal; FAT 16g; CHOL 40mg; SODIUM 420mg; CARB 17g; FIBER 2g; PROTEIN 13g; VIT A 20%; VIT C 6%; CALC 35%; IRON 6%