Low-Fat Sunday Italian Vegetable Soup Recipe

Name: Low-Fat Sunday Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dry navy beans; 1 cup zucchini, sliced; water; ½ cup celery, sliced; 4 cups chicken broth; ½ cup chickpeas, drained,canned (garbanzo beans); ¾ cup carrot, sliced,peeled; ½ cup potato, sliced with peel; ½ cup rotini pasta or ½ cup other pastas, uncooked; 1 tablespoon corn oil; ½ cup onion, sliced; 1 tablespoon parsley, finely minced fresh; 1 (16 ounce) can Italian tomatoes, including liquid; 2 teaspoons dried basil, crumbled; ¼ teaspoon salt; 2 cups cabbage, sliced thinly; ¼ teaspoon fresh ground pepper

Servings: persons

½ cup dry navy beans
1 cup zucchini, sliced
water
½ cup celery, sliced
4 cups chicken broth
½ cup chickpeas, drained,canned (garbanzo beans)
¾ cup carrot, sliced,peeled
½ cup potato, sliced with peel
½ cup rotini pasta or ½ cup other pastas, uncooked
1 tablespoon corn oil
½ cup onion, sliced
1 tablespoon parsley, finely minced fresh
1 (16 ounce) can Italian tomatoes, including liquid
2 teaspoons dried basil, crumbled
¼ teaspoon salt
2 cups cabbage, sliced thinly
¼ teaspoon fresh ground pepper

1
Cover navy beans with water in a large pot.
2
Over medium heat, bring just to the boiling point.
3
Remover pan from heat, cover, and let stand for 1 hour.
4
Drain.
5
Add chicken broth, carrot, and potato.
6
Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
7
Heat oil in a small skillet and saute onion until tender.
8
Add onion and all remaining ingredients to soup pot.
9
Cook 15 minutes or until pasta is cooked.
10
Serve hot.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup dry navy beans, 1 cup zucchini, sliced, water, ½ cup celery, sliced, and more.

Yes, Low-Fat Sunday Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Sunday Italian Vegetable Soup

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