Italian Vegetable Soup Recipe
Laced with a splash of white 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 — Thousand Oaks, CA
This recipe is:
Healthy
* 7 Servings
* Prep: 15 min.
* Cook: 25 min.
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) white kidney or 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)
Directions
* 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.
* Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
Nutrition Facts: 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Italian Vegetable Soup published in Healthy Cooking June/July 2009, p41
Beth Layman :)
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