Italian Vegetable Soup

  • Yield: 8 servings


1tablespoon olive oil
1/2cup coarsely chopped green pepper
1/2cup coarsely chopped red onion
1/2cup coarsely chopped celery
1cup small zucchini chunks
2ounces prosciutto, chopped
1teaspoon minced garlic
1cup peeled carrots, cut in small chunks or baby carrots
6cups fat-free chicken broth or vegetable broth
1 (14 1/2-ounce) can diced tomatoes, drained
1 (15-ounce) can white navy beans, rinsed and drained
3/4cup small penne pasta
1teaspoon dried basil leaves
1cup packed baby spinach leaves
Salt and pepper to taste
Grated Parmesan cheese, optional


  1. Heat olive oil  in a nonstick pot and sauté green pepper, onion, and celery for 5 minutes before adding zucchini, prosciutto, garlic and carrots; saute an additional 3-5 minutes.
  2. Add broth, tomatoes, and beans, then bring to a boil.
  3. Toss in pasta and cook for 6-8 minutes. Add basil and spinach. Spinach should be wilted.
  4. Season to taste and garnish with parmesan cheese.

Nutritional Info *per serving

  • Calories 159
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 738mg
  • Carbohydrate 24g
  • Fiber 6g
  • Sugars 5g
  • Protein 10g