A thick vegetable and chicken soup with Italian seasoning. Healthy and very satisfying!
Chop chicken, celery, carrots, zucchini, onion, and potatoes. Preheat a small amount of olive oil in a large soup pot. Add chicken and stir until all sides cooked, then push to the sides of the pot. Add potatoes to center, saute 2-3 minutes then push to sides. Add celery, onion, and carrots to center, saute 1-2 minutes and push to sides. Add zucchini to center and saute 1 minute. Stir all of them together and then add wine. Allow wine to come to a boil to eliminate the alcohol.
Drain and rinse kidney beans. Add chicken broth, diced tomatoes, kidney beans, garlic, and herbs to the pot. Stir all ingredients together. Bring to a boil then reduce heat. Cover and cook for 30-45 minutes according to taste. Serve in bowls with crusty bread or crackers.
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Serving Size: 1 Serving (638g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 525 | ||
Calories from Fat: 162 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 85mg | 26 % | |
Sodium 377.4mg | 13 % | |
Potassium 1787.7mg | 47 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 48.4g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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