Italian Veggy Soup

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Name: Italian Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: italian
Ingredients: 2 celery ribs sliced; 1 medium onion chopped; 1 medium Carrot halved and sliced; 1 tablespoon Extra virgin olive oil; 2 cups water; 1 can white kidney beans rinsed and drained; 1 can diced tomatoes; 2 cans reduced sodium chicken broth; 1 teaspoon Dried basil; 1 teaspoon marjoram; 1 teaspoon Dried oregano; 1/4 teaspoon Salt; 1/4 teaspoon pepper; 1 cup Bow tie pasta (farfalle); 6 cups escarole 1 small head

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INGREDIENTS

2 celery ribs ; sliced
1 medium onion ; chopped
1 medium Carrot ; halved and sliced
1 tablespoon Extra virgin olive oil
2 cups water
1 can white kidney beans ; rinsed and drained
1 can diced tomatoes
2 cans reduced sodium chicken broth
1 teaspoon Dried basil
1 teaspoon marjoram
1 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon pepper
1 cup Bow tie pasta (farfalle)
6 cups escarole ; 1 small head

Servings

INSTRUCTIONS

Saute celery, onion and carrot in olive oil. Stir in water, beans, tomatoes, broth, and seasonings. Bring to a boil. Stir in pasta. Reduce heat, simmer uncovered 13-15 minutes until pasta tender. Add escarole during last 3 minutes.

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 7 Servings

Calories: 114
Calories from Fat: 14 (12%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 30.2mg		1 %
Potassium 529.5mg		14 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 14.3g
Protein 6.3g		9 %
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.

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Calories per serving: 114

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