SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.9
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.7 g

View full nutritional breakdown of Italian vegetable and white bean soup calories by ingredient
Report Inappropriate Recipe

Italian vegetable and white bean soup

Submitted by: LINNOUK
Italian vegetable and white bean soup

Introduction

Super Food Ideas - August 2005 , Page 66
Recipe by Annette Forrest

This hearty soup is full of healthy vegetables and beans
Super Food Ideas - August 2005 , Page 66
Recipe by Annette Forrest

This hearty soup is full of healthy vegetables and beans

Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 brown onion, roughly chopped
    2 garlic cloves, crushed
    2 celery sticks, trimmed, diced
    2 carrots, peeled, diced
    1 Sebago potato, peeled, diced
    2 zucchini, diced
    2 x 400g cans diced tomatoes
    6 cups reduced-salt beef stock
    160g Savoy cabbage, finely shredded
    1/2 cup frozen peas
    400g can cannellini beans, drained, rinsed
    1/4 cup flat-leaf parsley, roughly chopped

    Crusty bread, to serve (not included in nutritional info)

Tips

This would cook faster in a pressure cooker on low setting.


Directions

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.

Step 2
Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.

Step 3
Ladle soup into bowls.

*** Serve with bread if desired.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINNOUK.






Great Stories from around the Web


Rate This Recipe