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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 3.8 g
  • Cholesterol: 13.7 mg
  • Sodium: 391.4 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 11.0 g

View full nutritional breakdown of Italian Chicken Vegetable soup calories by ingredient
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Italian Chicken Vegetable soup

Submitted by: SCRAP2DAY

Introduction

The rind of parmesan block makes this soup divine. Makes 11, 1 cup servings The rind of parmesan block makes this soup divine. Makes 11, 1 cup servings
Number of Servings: 11

Ingredients

    2 cups chopped onion
    3 carrots, sliced or chopped
    2 small zucchini
    1 can great northern beans
    1 can Muir Glen diced tomatoes with Italian Herbs
    1 can Muir Glen diced tomatoes with basil and garlic
    2 oz whole wheat thin spaghetti
    1 oz rind of Parmesan Cheese
    5 large mushrooms, sliced
    6 cups chicken broth
    8 oz chicken breast, chopped or shredded
    1 (5 oz) bag baby spinach, coarsely chopped
    basil
    3 cloves garlic
    1 tsp salt

Directions

Saute onion, garlic and carrots in olive oil until soft.
Add zucchini and 1 can of tomatoes and cook for 7 minutes with a little broth.
Break pasta into small pieces, about 1 inch long
Add rest of broth, pasta, mushrooms, chicken and cook for 2 minutes. Also add rind of parmesan cheese to pot.
Add spinach and season with salt, pepper and basil.

Number of Servings: 11

Recipe submitted by SparkPeople user SCRAP2DAY.






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