Veggistrone Soup from Eating Well

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Veggistrone Soup

2 TBsp. Olive oil 8 cups low sodium broth (beef or chicken)
2 cups chopped onions 2 cups water
2 cups chopped celery 1 15oz. can tomato sauce
1 cup chopped green pepper 1 14oz. can diced tomatoes
4 cloves garlic minced 1 15oz. can kidney or pinto beans (rinsed)
______________________ 1 bay leaf
3 cups chopped cabbage 4 cups chopped fresh spinach or one 10 oz.package frozen, thawed
3 cups chopped cauliflower 1/2 cup fresh basil chopped
2 cups chopped carrots 10 TBsp grated parmesan cheese
2 cups green beans

Preparation:
1. Heat oil in a large soup pot or Dutch oven (over 5 quart) on medium heat. Add celery, onion, pepper, and garlic. Cook, stirring frequently, until softened (13-15 minutes).
2. Add cabbage, cauliflower, carrots and green beans. Cook, stirring occasionally, until slightly softened. (about 10 mi utes).
3. Add brith, water, tomato sauce, tomatoes, beans and bay leaf. Cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender. (20-25 minutes).
4. Stir in spinach and simmer for 19 minutes more.
5. Discard the bay leaf, stir in basil. Top each portion with 1 TBsp. cheese.

Per Serving: 169 calories 25 g. carbs 7 g. protein
5 g. fat 8 g. fiber 641 mg. sodium

devan44

Sounds good, thank you for sharing!