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Italian Soup
Source: dLife

A hearty bean and vegetable soup for a cold winter day.

Prep Time: 5 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 231.4
Total Carbs 39.5 g
Dietary Fiber 12.0 g
Sugars 6.9 g
Total Fat 1.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 350.7 mg
Protein 13.5 g
Sodium 191.6 mg
Dietary Exchanges
, 1 1/2 Vegetables , 2 1/2 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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5 oz  Canadian bacon
0 1/2 tsp  minced garlic
1 each  large onion
0.6667 cup  chopped carrots
2 each  medium zucchini
28 oz  canned unsalted diced tomatoes
0 1/2 cup  red wine
1 pinch  salt and pepper
0 1/2 tsp  oregano leaves
43 oz  fat free unsalted beef broth
1 1/2 cup  cold water
15 oz  red kidney beans, canned and drained
2 cup  red cabbage, shredded
1 cup  fresh chopped spinach
1 cup  Pasta, shells, semolina, dry
1 tsp  dried basil
  1. Use a large pot coated with nonstick cooking spray, and cook the Canadian bacon over medium heat until brown about 3 minutes.
  2. Stir in the garlic, onion, carrot, zucchini, tomatoes, red wine, salt, pepper, oregano, beef broth, water, kidney beans, cabbage, and spinach. Bring to a boil, lower the heat, and cook for 10 minutes
  3. Add the macaroni and basil, and continue cooking for 20 minutes, or until the macaroni is done.

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