A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
Nutrition Facts
Serving Size
1 cup
Calories
153
Total Fat
4 g
Saturated Fat
less than 1 g
Cholesterol
0 mg
Sodium
191 mg
Ingredients and Preparation
Ingredients
Measures
Olive oil
¼ cup
Garlic, minced or 1/8 tsp garlic powder
1 clove
Coarsely chopped onion
1 1/3 cup
Coarsely chopped celery and leaves
1½ cup
Tomato paste
1 can (6 ounces)
Chopped fresh parsley
1 tablespoon
Sliced carrots, fresh or frozen
1 cup
Shredded cabbage
4¾ cups
(1 pound) tomatoes, cut up
1 can
Canned red kidney beans, drained and rinsed
1 cup
Frozen peas
1½ cup
Fresh green beans
1½ cup
Dask of hot sauce
Water
11 cups
Uncooked, broken spaghetti
2 cups
Directions
- Heat oil in a 4-quart saucepan.
- Add garlic, onion, and celery and sauté about 5 minutes.
- Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
- Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
- Add uncooked spaghetti and simmer 2-3 minutes only.