ITALIAN VEGETABLE SOUP

Italian Vegetable Soup image

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

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Ingredients

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

Steps:

In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

*** Explore more Italian Vegetable Soup Recipes »

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