Try this Italian Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPlace beef in large soup pot (stock pot) and brown until done. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until veggies are tender and pasta is al dente. Add more water if needed.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 164 | ||
Calories from Fat: 39 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 24.7mg | 8 % | |
Sodium 298.8mg | 10 % | |
Potassium 264.6mg | 7 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 18.1g | ||
Protein 11.1g | 16 % | |
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: 164
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