Meals Matter

Italian Vegetable Soup

Contributed By: bluther
Quick Cooking

For a vegetarian version, substitute vegetable broth for the chicken broth

Ingredients

2 cans (14-1/2 oz each) reduced-sodium chicken broth

1 Medium potato, peeled and cubed

1 Medium onion, chopped

1 Medium carrot, chopped

1 Celery rib, chopped

1/2 cup Frozen peas

1 Bay leaf

1 teaspoon Italian seasoning

1/8 teaspoon Pepper

1/2 cup Small shell pasta, cooked and drained

1 can (14-1/2 oz) diced tomatoes, undrained

Preparation

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.


Yield: 6 servings

Cook's Notes

One serving = 1 cup

Recipe Comments

Commented by: susanivey

Easy to make and a great starter soup!

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Soups & Stews
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Calorie
Low Fat

Nutrient Information

Calories: 119
Total Fat: 0.5 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Carbohydrates: 23 g
Protein: 5.5 g
Vitamin A: 3645 IU
Vitamin C: 33 mg
Calcium: 77 mg
Sodium: 552 mg
Iron: 1.5 mg
Fiber: 3 g