Vegetarian

Vegetable Soup (Rachael Ray) is for Soup.

Vegetable Soup (Rachael Ray) takes 10 minutes to prepare.

Vegetable Soup (Rachael Ray) takes 20 minutes to cook.

Vegetable Soup (Rachael Ray) makes 5 servings.

The ingredients for Vegetable Soup (Rachael Ray) are:

2 tbsp Extra Virgin Olive Oil
.5 large Onions, raw (chopped)
2 medium Carrots, raw (chopped)
6 strip (4" long) Celery, raw (chopped)
3 small (1-3/4" to 2-1/2" dia.) Potato, raw (chopped)
2 cup Beans, red kidney (drained & rinsed)
2 cup Chickpeas (garbanzo beans) (drained & rinsed)
2 cup Hunt's Diced Tomatoes
6 cup Vegetable Broth
2 cup Spinach, fresh
1.5 tsp Old Bay
Salt, Pepper
1 bay leaf

Here is how you make Vegetable Soup (Rachael Ray):

Heat a deep pot over medium to med-high heat. Add oil, onion, carrots, celery, potatoes, bay leaf, and Old Bay seasoning. Cover pot and cook veggies, 5 - 8 mins, stirring occasionally. Add beans, tomatoes and season with a little salt and pepper to taste. Add broth and bring to a boil. Simmer 8-10 minutes longer. Remove from heat and stir in spinach. When spinach wilts, place in bowls and serve.Serving Size: Serving size = 2 cupsNumber of Servings: 5Recipe submitted by SparkPeople user HEYJENNT.

The nutritional information for Vegetable Soup (Rachael Ray) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 380.9

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,987.4 mg
• Total Carbs: 66.4 g
• Dietary Fiber: 16.1 g
• Protein: 13.4 g