You are here: Home » Recipes » Italian Soup Italian Soup Recipe by Relish ContributorKitchen Tested Yield 10 servings A low-fat vegetable soup perfect for chilly nights. PrintEmail Ingredients 1 (5-ounce) package Canadian bacon, chopped in pieces1/2 teaspoon minced garlic1 large onion, sliced2/3 cup chopped peeled carrots2 zucchini, sliced1 (28-ounce) can no-salt-added crushed tomatoes with their juices, undrained1/2 cup red wine Salt and pepper to taste1/2 teaspoon dried oregano4 (10 3/4-ounce) cans beef consomme1 1/2 cups water1 (15-ounce) can red kidney beans, drained and rinsed2 cups chopped cabbage1 cup chopped fresh spinach1 cup shell macaroni1 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.