Italian Soup

  • Yield: 10 servings

Ingredients

1 (5-ounce) package Canadian bacon, chopped in pieces
1/2teaspoon minced garlic
1large onion, sliced
2/3cup chopped peeled carrots
2 zucchini, sliced
1 (28-ounce) can no-salt-added crushed tomatoes with their juices, undrained
1/2cup red wine
Salt and pepper to taste
1/2teaspoon dried oregano
4 (10 3/4-ounce) cans beef consomme
1 1/2cups water
1 (15-ounce) can red kidney beans, drained and rinsed
2cups chopped cabbage
1cup chopped fresh spinach
1cup shell macaroni
1teaspoon dried basil

Instructions

  1. In a large pot coated with nonstick cooking spray, cook the Canadian bacon until brown over medium heat, about 3 minutes. Then stir in the garlic, onion, carrots, zucchini, tomatoes, red wine, salt and pepper, oregano, beef consomme, water, kidney beans, cabbage, and spinach. Bring to a boil, lower the heat, and cook for 10 minutes. Add the macaroni and basil and continue cooking for 20 minutes longer. Makes about 10 cups.

Nutritional Info *per serving

  • Calories 158
  • Fat 1.3g
  • Saturated Fat .3g
  • Cholesterol 6mg
  • Sodium 750mg
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