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Italian Vegetable Soup

 Italian Vegetable Soup
Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
7 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup Marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)

Directions

  • In a Dutch oven, saute the celery, onion and carrot in oil until
  • tender. Stir in the water, beans, tomatoes, broth, wine and
  • seasonings. Bring to a boil. Stir in pasta.
  • Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is
  • tender, adding escarole during last 3 minutes of cooking. Yield: 7
  • servings.

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Italian Vegetable Soup (continued)

Nutritional Facts: 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.