Soup: Italian Veggie Soup

posted by Jingles 02-07-102 6:45 PM

Italian Veggie Soup
American Diabetes Association and Mr. Food

2 cups of water
2 cans (14-1/2 ounces each) ready to use beef broth
1 can (15 ounces) of red kidney beans, drained
1 can (14 to 16 ounces) cannellini beans, drained
1 can (28 ounces) of crushed tomatoes, undrained
1 package (10 ounces) of frozen chopped spinach, thawed
1 small onion, chopped
1 package (10 ounces) of frozen mixed vegetables, thawed
1 teaspoon of garlic powder
1/2 teaspoon of black pepper
1 cup of uncooked elbow macaroni


In a soup pot, combine all of the ingredients except the macaroni. Bring to a boil over high heat, then add the macaroni. Reduce the heat to low and simmer for 30 minutes or until the macaroni is tender.

Makes 14 (1 cup) servings.

Per serving: Calories...137 Calories from fat...7 Total Fat...1 g Saturated Fat...0 Cholesterol...1 mg Sodium...643mg Carbohydrate...26g Dietary Fiber...5g Sugars...6g Protien...8g


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