Appetizers / Soups / Salads

Betty's Italian Vegetable Soup is for Lunch.

Betty's Italian Vegetable Soup takes 20 minutes to prepare.

Betty's Italian Vegetable Soup takes 25 minutes to cook.

Betty's Italian Vegetable Soup makes 4 servings.

The ingredients for Betty's Italian Vegetable Soup are:

8oz boneless skinless chicken breast, cubed
(may substitute 8 oz lean beef steak, cubed)
1 medium yellow onion, chopped
1 cup carrots, sliced
1 clove garlic, minced
2 (14.5oz) cans chicken Broth (beef if using steak)
1/4 tsp sea salt
May want to skip adding salt as sodium is 2,368.3 mg@
1/4 tsp black pepper
1 can (14oz) Italian diced tomatoes
1 can (14oz) Great Northern white beans, rinsed
1 10oz pkg. frozen chopped spinach
1 medium zucchini, sliced

Here is how you make Betty's Italian Vegetable Soup:

Using a large pot like a dutch oven, spray with Pam and brown the meat.Add the onion and garlic. steam until clear.Add the broth, salt, pepper, and carrots.Cook at medium low heat until carrots are tender.(you may substitute bouillon base or cubes, use 1 cube or 1 tsp per cup of water, use 4 cups.)Add tomato, beans, and spinach.Cook on low until color of spinach deepens.Last, add the zucchini and cook until just tender-crisp.You do not want the zucchini to fall apart.You may add additional broth or water to achieve your desired soup texture.Serves four, add your favorite bread and salad..but remember, count those calories. Number of Servings: 4Recipe submitted by SparkPeople user BET67TY.

The nutritional information for Betty's Italian Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 293.1

• Total Fat: 2.3 g
• Cholesterol: 37.4 mg
• Sodium: 2,368.3 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 9.8 g
• Protein: 26.3 g

Betty's Italian Vegetable Soup is Italian cuisine.

The dietary needs meet for Betty's Italian Vegetable Soup is Low Fat