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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 6.7 g
  • Cholesterol: 94.3 mg
  • Sodium: 516.5 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 20.4 g

View full nutritional breakdown of Italian Shrimp and Vegetable Soup calories by ingredient
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Italian Shrimp and Vegetable Soup

Submitted by: LISA-MAE

Introduction

Although this Italian-inspired soup makes a large batch, it is so low in calories you can have a hearty 2-cup serving. It will freeze well, but be sure to reheat it gently so the shrimp will remain tender. Although this Italian-inspired soup makes a large batch, it is so low in calories you can have a hearty 2-cup serving. It will freeze well, but be sure to reheat it gently so the shrimp will remain tender.
Number of Servings: 7

Ingredients

    Fennel, 1 bulb chopped
    Onions, raw, 1 medium chopped
    Celery, raw, 2 stalk, chopped
    Garlic, 3 clove chopped
    Olive Oil, 3 tbsp
    Marjoram, dried, 1 tsp
    Red Pepper flakes 1/2 tsp
    *Coarse sea salt 1/4 tsp
    Zucchini 1# cut into 1" pieces
    Spinach, fresh 1#
    Water, tap, 5 cup
    Del Monte Diced Tomatoes, No Salt Added, 14.5 oz can
    *Shrimp - raw/frozen 1#
    Reduced sodium great northern beans 15 oz. can

Directions

In a 5-6 quart pot over medium heat, cook the fennel, onion, celery, and garlic in the oil with the marjoram, pepper flakes, and salt, stirring occasionally, until the vegetables are softened and beginning to brown, about 15 minutes. Stir in the zucchini and spinach and cook, stirring occasionally, until the spinach is wilted, about 10 minutes. Add the water and tomatoes and simmer covered, until the vegetables are tender, about 10 minutes. Stir in the shrimp and beans and gently simmer, uncovered, just until the shrimp are cooked through, about 2 minutes.

Serving Size: makes 7 2-cup serving

Number of Servings: 7

Recipe submitted by SparkPeople user LISA-MAE.






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