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Home-Style Vegetable Soup

Submitted by JasonandLauren

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 361g (12.7 oz)

Amount per Serving

Calories 108 23% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 211mg 9%

Total Carbohydrate 6g 6%

Dietary Fiber 3g 10%

Sugars g

Protein 9g

Vitamin A 71% • Vitamin C 30%

Calcium 5% • Iron 8%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber