Italian Vegetable Soup

  • prep: 20 min
  • cook: 40 min
  • total: 1 hr
Print Save
  • servings:
  • Ingredients

    • 5 cups mixed chopped vegetables (medium to large chopped / I used kale, cabbage, carrots, celery, broccoli and zucchini)
    • 3 cups frozen Borlotti beans
    • 1-2 cloves garlic chopped
    • 2 tablespoons olive oil
    • 1 teaspoon basil
    • 1 teaspoon oregano
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 3/4 cup tomato purée
    • 7-8 cups water
    • 1 bouillon cube (if desired)
    • pinch or 2 hot pepper flakes
    • small pasta (1- 11/4 cups dried or less)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 1937 % Daily Value *
    • Total Fat: 75 g 116.09%
    • Saturated Fat: 21 g 107.09%
    • Trans Fat: 1 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2150 mg 89.59%
    • Calcium: 3569 mg 356.89%
    • Potassium: 6854 mg 195.82%
    • Magnesium: 0 mg 0%
    • Iron: 67 mg 371.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 428 g %
    • Dietary Fiber: 210 g 838.03%
    • Sugar: 17 g
    • Protein: 57 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 3 g
    • Omega 6 Fatty Acid: 14 g
    • Vitamin A 167.49%
    • Vitamin C 9.74%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat9
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch27
    • Exchange - Vegetables4
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq

    OTHER RECIPES YOU MAY LIKE