Directions:
- Sauté first 3 ingredients in hot oil in a large saucepan until tender. Add 1 cup chicken broth. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat; cool slightly.
- Process bell pepper mixture in a blender until very smooth. Stir in enough remaining chicken broth to reach sauce consistency, if necessary. Pour through a wire-mesh strainer into a bowl, discarding solids; stir in salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.83 Kcal (263 kJ) | ||
| Calories from fat | 31.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 1026.33mg | 43% | |
| Potassium | 274.87mg | 6% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 72.9mg | 122% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.7mg | 143% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 27.69 Kcal (116 kJ) | ||
| Calories from fat | 13.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 5% | |
|---|---|---|---|
| Sodium | 452.38mg | 43% | |
| Potassium | 121.15mg | 6% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 32.1mg | 122% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 11.3mg | 143% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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