Cook bacon in a fairly large saucepan over medium heat until crisp, about 6 minutes.
Add all vegetables except potatoes to pot, seasoning with Italian style seasonings, and cook until tender-crisp, about 6 - 7 minutes.
Add White Wine and deglaze.
Add Chicken Broth (Reduced Sodium), tomatoes, and potatoes and bring to a boil.
Cook until carrots are tender, about 30 - 45 minutes.
Add Fish (I used Pollock, but a good mix would be a white fish AND a few shrimp),, garnish, and enjoy.
If adding shrimp, add only six - eight small shrimp per person, about 3 - 4 minutes before serving. Dn not leave shrimp in the soup as it tends to get really tough with repeated heatings.
Nurition (1 cup serving): Calories 219, Fat 6g, Cholesterol 37mg, Sodium 382mg, Total Carbohydrates 22g, Fiber 3g, Sugars 3g, Protein 16g. Vit A 496%, Vit C 105%, Calcium 5%, Iron 16%.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 8|
|Calories from Fat: 47 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 36.4mg||11 %|
|Sodium 268.3mg||9 %|
|Potassium 757.8mg||20 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13g|
|Protein 14.1g||20 %|
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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: 220
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