Italian Vegetable Soup
- Number of Servings: 5
Ingredients
- 1/2 large onion- 2 cloves garlic- 2 medium carrots- 2 medium celery stalks- 1/2 red bell pepper- 1/2 lb potatoes - 1/2 can diced tomatoes (8 oz)- 1 can white beans- 3 cups chicken broth- 3.5 oz spinach- 1/2 cup frozen peas- 2 tbsp italian seasoning
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: 5
Recipe submitted by SparkPeople user DES350.
2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.
Number of Servings: 5
Recipe submitted by SparkPeople user DES350.
Nutritional Info Amount Per Serving
- Calories: 169.2
- Total Fat: 0.3 g
- Cholesterol: 3.0 mg
- Sodium: 1,017.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 8.9 g
- Protein: 8.9 g
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