Italian Vegetable Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 7 servings.
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
Ingredients
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2 celery ribs, sliced
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1 medium onion, chopped
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1 medium carrot, halved and sliced
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1 tablespoon olive oil
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2 cups water
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1/2 cup Marsala wine or additional reduced-sodium chicken broth
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1 teaspoon each dried basil, marjoram, oregano and thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup uncooked bow tie pasta
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6 cups torn escarole (about 1 small head)
Directions
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1.
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.
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2.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
Nutrition Facts
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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