Italian Soup
Kitchen Tested 
- Yield 10 servings
A low-fat vegetable soup perfect for chilly nights.
Ingredients
- 1 (5-ounce) package Canadian bacon, chopped in pieces
- 1/2 teaspoon minced garlic
- 1 large onion, sliced
- 2/3 cup chopped peeled carrots
- 2 zucchini, sliced
- 1 (28-ounce) can no-salt-added crushed tomatoes with their juices, undrained
- 1/2 cup red wine
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 4 (10 3/4-ounce) cans beef consomme
- 1 1/2 cups water
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 2 cups chopped cabbage
- 1 cup chopped fresh spinach
- 1 cup shell macaroni
- 1 teaspoon dried basil
Instructions
- 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.
