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Italian Vegetable Soup
Source: dLife

A clear soup of pasta, beans, and vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 Starch
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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1 each  fresh carrots
1 each  fresh leeks
1 each  medium celery stalks
2 oz  fresh shredded cabbage
3 3/4 cup  low sodium vegetable broth
1 each  bay leaves
4 oz  canned cannellini beans
0 1/4 cup  pasta shells
1 pinch  salt and pepper
1 pinch  fresh chives
  1. Cut the carrot, leek, and celery into 2 inch long julienne strips. Finely shred cabbage.
  2. Put the stock and bay leaf into a large pan and bring to boil.
  3. Add the carrot, leek, and celery, cover and simmer for 6 minutes until vegetables are softened but not tender.
  4. Add the cabbage, beans, and pasta, then simmer, uncovered for 4 to 5 minutes until vegetables are tender and pasta is al dente.
  5. Remove bay leaf and season to taste.
  6. Ladle soup into warm soup bowls and garnish with chopped chives.

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