Dinner

Italian vegetable and white bean soup is for Dinner.

Italian vegetable and white bean soup takes 20 minutes to prepare.

Italian vegetable and white bean soup takes 90 minutes to cook.

Italian vegetable and white bean soup makes 6 servings.

The ingredients for Italian vegetable and white bean soup are:

2 tablespoons olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, diced
2 carrots, peeled, diced
1 Sebago potato, peeled, diced
2 zucchini, diced
2 x 400g cans diced tomatoes
6 cups reduced-salt beef stock
160g Savoy cabbage, finely shredded
1/2 cup frozen peas
400g can cannellini beans, drained, rinsed
1/4 cup flat-leaf parsley, roughly chopped

Crusty bread, to serve (not included in nutritional info)

Here is how you make Italian vegetable and white bean soup:

Step 1Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.Step 2Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.Step 3Ladle soup into bowls.*** Serve with bread if desired.Serving Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user LINNOUK.

The nutritional information for Italian vegetable and white bean soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.9

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 621.0 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 7.4 g
• Protein: 12.7 g

Italian vegetable and white bean soup is Italian cuisine.

The dietary needs meet for Italian vegetable and white bean soup is Vegetarian