Italian Vegetable Soup
Preparation: 10 min. Cooking: 55 min.
Total: 65 min.
- 2 tsp olive oil
- 2 oz cole slaw
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, crushed
- 1-1/2 tsp Italian seasoning
- 1-1/2 tsp dried basil, crumbled
- 1-1/2 cups vegetable broth, or chicken stock
- 1-1/2 cups water
- 1-1/2 cups tomato juice
- 10 oz frozen mixed vegetables
- 1 package (10 oz) frozen chopped spinach
- 1 can (15 oz) white kidney beans, drained
- 1 tsp salt (optional)
- 1/4 tsp pepper
Heat oil in a heavy nonreactive saucepan over medium heat. Sauté next 6 ingredients about 10 minutes or until vegetables are tender. Add next 3 ingredients. Simmer 30 minutes. Stir in remaining ingredients and simmer about 15 minutes until vegetables are tender. Season to taste with salt and pepper.
Calories
210 Cal
Fat
3.6 g
Carbs
36 g
Protein
11 g
Fiber
12 g
Sugar
9.9 g
Cholesterol
0 mg
Sodium
1400 mg
Nutrients
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Fats
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