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Italian Vegetable Soup
- prep: 20 min
- cook: 40 min
- total: 1 hr
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SaveIngredients
- 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
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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
