Italian vegetable and white bean soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 222.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 621.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 7.4 g
- Protein: 12.7 g
View full nutritional breakdown of Italian vegetable and white bean soup calories by ingredient
Introduction
Super Food Ideas - August 2005 , Page 66Recipe by Annette Forrest
This hearty soup is full of healthy vegetables and beans Super Food Ideas - August 2005 , Page 66
Recipe by Annette Forrest
This hearty soup is full of healthy vegetables and beans
Number of Servings: 6
Ingredients
-
2 tablespoons olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, diced
2 carrots, peeled, diced
1 Sebago potato, peeled, diced
2 zucchini, diced
2 x 400g cans diced tomatoes
6 cups reduced-salt beef stock
160g Savoy cabbage, finely shredded
1/2 cup frozen peas
400g can cannellini beans, drained, rinsed
1/4 cup flat-leaf parsley, roughly chopped
Crusty bread, to serve (not included in nutritional info)
Tips
This would cook faster in a pressure cooker on low setting.
Directions
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.
Step 2
Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.
Step 3
Ladle soup into bowls.
*** Serve with bread if desired.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINNOUK.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.
Step 2
Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.
Step 3
Ladle soup into bowls.
*** Serve with bread if desired.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINNOUK.
