Home-Style Vegetable Soup
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
sliced |
|
| 1 | medium |
zucchini
sliced |
|
| ½ | cup |
chickpeas (garbanzo beans)
canned |
|
| 8 | ounces |
tomatoes, canned with juice
|
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
italian herbs
|
* |
| 2 | cups |
chicken broth
|
|
| 1 | cup |
tomato juice
|
|
| 5 | cups |
water
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| ½ | cup |
mushrooms
fresh, sliced |
|
| 2 | cups |
spinach
fresh, chopped |
|
| 1 | cup |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
sliced |
|
| 1 | medium |
zucchini
sliced |
|
| 118 | ml |
chickpeas (garbanzo beans)
canned |
|
| 231.2 | ml/g |
tomatoes, canned with juice
|
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
italian herbs
|
* |
| 473 | ml |
chicken broth
|
|
| 237 | ml |
tomato juice
|
|
| 1.2 | l |
water
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 473 | ml |
spinach
fresh, chopped |
|
| 237 | ml |
pasta
cooked |
*
|
Directions
In a 4-quart pot, heat the oil and sauté the onion, celery, and carrots.
Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice, and water.
Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes.
Add the parsley, mushrooms, spinach, and pasta.
Cook another 7 to 10 minutes.
Remove and discard the bay leaves.
