vegetable herb soup
Ingredients:
  • (1 Tbsp.) olive oil
  • (1 1/2 cups) onion, finely chopped
  • (1 1/2 tsp.) dried thyme
  • (3 tsp.) minced garlic
  • (4 cups) green cabbage, coarsely chopped
  • (14.5 oz. can) Italian-style stewed tomatoes
  • (2 cups) celery, sliced
  • (2 cups) carrots, diced into 1/2 in. pieces
  • (8 cups) low sodium chicken broth
  • (3 cups) potato, diced into 1/2 in. pieces
  • (1/2 cup) fresh basil, chopped
  • (3 cups) zucchini, halved and sliced
  • (15 oz. can) red kidney beans, rinsed and drained
  • Shredded Parmesan cheese (optional)
Servings

12

Lunch

Vegetable Herb Soup

An easy, one-pot soup made with sauteed vegetables, cabbage and kidney beans.

Preparation Time

About 20 minutes

Cook Time

About 1 hr 15 minutes

    Instructions

  1. 1Place a large, nonstick saucepan over medium heat. Add olive oil. When hot, add onion, thyme and garlic, saute 3-5 minutes. Add cabbage, tomatoes (w/liquid), celery and carrots, saute another 8-10 minutes.
  2. 2Add chicken broth, potatoes, basil, zucchini and kidney beans. Bring to a boil, cover, reduce heat and simmer 1 hour. Top each serving with 1 Tbsp. Parmesan cheese.*

Nutritional Information

Serving Size: 1/12 of soup



Amount Per Serving:

  • Calories 138
  • Total Fat 3 g
  • Total Carbohydrate 24 g
  • Protein 7 g
  • Cholesterol 3 mg
  • Sodium 113 mg
  • Fiber 7 g

*Not included

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.