Italian Veggie Soup

Name: Italian Veggie Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: .5 cups chopped carrots; 1.5 cups chopped zucchini; 4 small ribs celery trimmed and sliced thin; .5 cup chopped celery heart with leaves; 2 scallions white and light green parts only sliced thin; 4 tsp minced garlic; 1cup fresh or frozen chopped green beans; 2 cups shredded cabbage (pre sliced is even faster); 1 medium onion halved and sliced thin; 1 can stewd tomatoes; 1 can diced italian style tomatoes; 8 cups water; garlic powder onion powder oregano basil salt pepper & crushed red pepper to taste.; ***; 1 can dark red kidney beans drained and rinsed; 1 cup white beans drained and rinsed; 1 cup Farfalle pasta

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

.5 cups chopped carrots1.5 cups chopped zucchini4 small ribs celery trimmed and sliced thin.5 cup chopped celery heart with leaves 2 scallions white and light green parts only, sliced thin4 tsp minced garlic1cup fresh or frozen chopped green beans2 cups shredded cabbage (pre sliced is even faster)1 medium onion halved and sliced thin1 can stewd tomatoes1 can diced italian style tomatoes8 cups watergarlic powder, onion powder, oregano, basil, salt, pepper & crushed red pepper to taste.***1 can dark red kidney beans drained and rinsed1 cup white beans, drained and rinsed1 cup Farfalle pasta

Directions

add all ingredients to stock pot up to *** cook for 35 mins on medium heat, when rapid boil is reached simmer on low. after 35 mins add last 3 ingredients and cook for 10 minutes. allow to cool for 5 minutes on stove before serving. stir occasionally.

Serving Size: makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TRIX78.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 167.5
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 531.2 mg
Total Carbs: 32.0 g
Dietary Fiber: 6.8 g
Protein: 8.2 g

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