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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 717.3 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.4 g

View full nutritional breakdown of Vegetarian "Italian Wedding" soup calories by ingredient
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Vegetarian "Italian Wedding" soup

Submitted by: SASHA1372

Introduction

This is a simple and CHEAP meal that is healthy and easy to make. It's not the traditional italian wedding soup, it's just what my family calls it. I used "regular" chicken broth and bullion (hence the high sodium and somewhat high fat). Using low sodium and low fat chicken broth will greatly reduce both numbers. This is a simple and CHEAP meal that is healthy and easy to make. It's not the traditional italian wedding soup, it's just what my family calls it. I used "regular" chicken broth and bullion (hence the high sodium and somewhat high fat). Using low sodium and low fat chicken broth will greatly reduce both numbers.
Number of Servings: 12

Ingredients

    8 cups chicken broth
    3 cups water
    1 cube chicken boullion
    2 cans (15.5 oz) cannellini beans*
    3 tbsp olive oil
    3 cloves of garlic
    1 package (10 oz) frozen spinach**
    4 sprigs of parsley (optional, but tasty)

    * if you can't find cannellini, you can substitute great northern or white beans

    **I very often use a head of escarole or endive instead of the spinach. It packs a bit more punch, but is a little more expensive.

Directions

Combine chicken broth, water, and boullion cube in a large soup pot. Set on medium-high heat. Drain the beans and add them to the broth.
Chop garlic finely and sautee for about 2 minutes in olive oil over medium heat. Before the garlic starts to brown, add the frozen spinach. Cook over medium heat until spinach is completely thawed*. Add the parsley and cook another minute.
Add the spinach and garlic to the beans and chicken broth. Allow the soup to cook until it's hot, and then dig in!

*If you are using fresh spinach or escarole or endive, cook until it is all wilted. You may need to do this in batches to cook it all.

Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SASHA1372.






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