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

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 179 other followers