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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.8
  • Total Fat: 10.8 g
  • Cholesterol: 6.0 mg
  • Sodium: 1,090.3 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 9.7 g
  • Protein: 12.5 g

View full nutritional breakdown of italian veg soup calories by ingredient
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italian veg soup

Submitted by: CBUSSPARK


Number of Servings: 8

Ingredients

    * 1 1/2 tablespoons olive oil
    * 1 large onion, cut into small dice
    * 3 medium carrots, peeled and sliced 1/4-inch thick
    * 3 medium celery stalks, sliced 1/4-inch thick
    * 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
    * 1 pound all-purpose potatoes, unpeeled and cut into medium dice
    * 1 (16 ounce) can petite diced tomatoes
    * 2 (15.5 ounce) cans cannellini or other white beans, undrained
    * 6 cups low-sodium chicken broth in can or carton
    * 7 ounces loosely packed baby spinach
    * 1 cup frozen green peas
    * Salt and ground black pepper
    * Prepared pesto (found in grocer's refrigerated section)

Directions

1. Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.


Number of Servings: 8

Recipe submitted by SparkPeople user CBUSSPARK.






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