Vegetarian

Spring Italian Soup takes 10 minutes to prepare.

Spring Italian Soup takes 30 minutes to cook.

Spring Italian Soup makes 8 servings.

The ingredients for Spring Italian Soup are:

1 T. olive oil
2 large carrots, peeled and cut into chunks
1/2 yellow onion, cut into chunks
2 ribs celery, cut into chunks
1 leek, washed, cut into chunks
1 bulb fennel, fronds removed (save some for garnish if desired), cut into chunks
1 clove garlic, crushed
4 c. low sodium veggie broth (or chicken broth)
4 c. water
24 oz. canned diced tomatoes (or 4 large fresh tomatoes, peeled and diced), undrained
2 c. fresh or canned fava beans (if using dried, soak/cook as desired before proceeding; if using canned beans, rinse before using)
1 bunch kale, torn into bite-size pieces
salt & pepper to taste
8 oz. ditalini or other small pasta shape

Here is how you make Spring Italian Soup:

Combine chunked up carrots, yellow onion, celery, leek, & fennel in food processor (may need to work in batches depending on how large your machine is) and pulse till roughly chopped into fairly small pieces (you want to be able to fit a couple different types of veggie on your spoon at once when you're eating the soup, but don't puree them!)Heat oil in large soup pot over medium low heat. Add chopped veggies to oil and cook, stirring now and then, till onions are very golden and all are aromatic, about 8 minutes. Add garlic and cook till garlic is aromatic, about a minute. Pour in broth, water, tomatoes, beans, and kale. Cook for 10 minutes, till kale is starting to get tender. Add pasta and cook an additional 10 minutes (or however long it takes for pasta to become al-dente). Serving Size: approx. 2 cups soup per serving.Number of Servings: 8Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Spring Italian Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 314.7

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 256.8 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 14.3 g
• Protein: 17.1 g