Vegetarian

Vegetarian "Italian Wedding" soup is for Soup.

Vegetarian "Italian Wedding" soup takes 5 minutes to prepare.

Vegetarian "Italian Wedding" soup takes 30 minutes to cook.

Vegetarian "Italian Wedding" soup makes 12 servings.

The ingredients for Vegetarian "Italian Wedding" soup are:

8 cups chicken broth
3 cups water
1 cube chicken boullion
2 cans (15.5 oz) cannellini beans*
3 tbsp olive oil
3 cloves of garlic
1 package (10 oz) frozen spinach**
4 sprigs of parsley (optional, but tasty)

* if you can't find cannellini, you can substitute great northern or white beans

**I very often use a head of escarole or endive instead of the spinach. It packs a bit more punch, but is a little more expensive.

Here is how you make Vegetarian "Italian Wedding" soup:

Combine chicken broth, water, and boullion cube in a large soup pot. Set on medium-high heat. Drain the beans and add them to the broth.Chop garlic finely and sautee for about 2 minutes in olive oil over medium heat. Before the garlic starts to brown, add the frozen spinach. Cook over medium heat until spinach is completely thawed*. Add the parsley and cook another minute.Add the spinach and garlic to the beans and chicken broth. Allow the soup to cook until it's hot, and then dig in!*If you are using fresh spinach or escarole or endive, cook until it is all wilted. You may need to do this in batches to cook it all.Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SASHA1372.

The nutritional information for Vegetarian "Italian Wedding" soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 102.0

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 717.3 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 2.9 g
• Protein: 5.4 g

The dietary needs meet for Vegetarian "Italian Wedding" soup is Vegetarian