Italian Soup

Kitchen Tested
  • Yield 10 servings

A low-fat vegetable soup perfect for chilly nights.


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


  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.