Appetizers / Soups / Salads

italian veg soup takes several minutes to prepare.

italian veg soup takes several minutes to cook.

italian veg soup makes 8 servings.

The ingredients for italian veg soup are:

* 1 1/2 tablespoons olive oil
* 1 large onion, cut into small dice
* 3 medium carrots, peeled and sliced 1/4-inch thick
* 3 medium celery stalks, sliced 1/4-inch thick
* 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
* 1 pound all-purpose potatoes, unpeeled and cut into medium dice
* 1 (16 ounce) can petite diced tomatoes
* 2 (15.5 ounce) cans cannellini or other white beans, undrained
* 6 cups low-sodium chicken broth in can or carton
* 7 ounces loosely packed baby spinach
* 1 cup frozen green peas
* Salt and ground black pepper
* Prepared pesto (found in grocer's refrigerated section)

Here is how you make italian veg soup:

1. Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup. 2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.Number of Servings: 8Recipe submitted by SparkPeople user CBUSSPARK.

The nutritional information for italian veg soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.8

• Total Fat: 10.8 g
• Cholesterol: 6.0 mg
• Sodium: 1,090.3 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 9.7 g
• Protein: 12.5 g