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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Vegetable Soup

Source: dLife

A clear soup of pasta, beans, and vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	89.5

Total Carbs	17.4 g

Dietary Fiber	3.2 g

Sugars	3.2 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.2 g

Potassium	133.9 mg

Protein	2.6 g

Sodium	226.6 mg

Dietary Exchanges 0.3 Fat, 1.1 Vegetables, 0.5 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each fresh carrots 1.0
1 each fresh leeks 1.0
1 each medium celery stalks 2.0
2 oz fresh shredded cabbage 3.75
3 3/4 cup low sodium vegetable broth 1.0
1 each bay leaves 4.0
4 oz canned cannellini beans 0.25
0 1/4 cup pasta shells 1.0
1 pinch salt and pepper 1.0
1 pinch fresh chives

Directions

Cut the carrot, leek, and celery into 2 inch long julienne strips. Finely shred cabbage.
Put the stock and bay leaf into a large pan and bring to boil.
Add the carrot, leek, and celery, cover and simmer for 6 minutes until vegetables are softened but not tender.
Add the cabbage, beans, and pasta, then simmer, uncovered for 4 to 5 minutes until vegetables are tender and pasta is al dente.
Remove bay leaf and season to taste.
Ladle soup into warm soup bowls and garnish with chopped chives.