Italian Vegetable Soup

  Soups

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter

Italian Vegetable Soup

Average Rating: 4.888888

TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 7 servings.

Ingredients

  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup Marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)

Instructions

  • 1. In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
  • 2. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts

1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein.
Diabetic Exchanges:
1-1/2 starch, 1 vegetable, 1/2 fat.

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