Italian Vegetable Soup (Stove top or Crock pot)

Serves 4

• 4 cups of Vegetable broth  (Chicken or beef Broth would work also)
• 2 large tomatoes, chopped and seeded (1 cup)
• 2 medium carrots sliced (1 cup)
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 2 garlic cloves, minced
• 1 tbsp of fresh parsley chopped (1/2tbsp dried)
• 1 1/2 tsp of fresh basil chopped (1/2 teaspoon dried)
• 1/4 tsp salt
• 1 bay leaf, whole
• 1/2 cup uncooked macaroni
• 1- 15 ounce can red or white kidney beans rinsed and drained
• 1/4 cup of fresh green beans, cut
• 2 smalls zucchini, cut into 1-inch slices (2cups)

Directions: In large saucepan, heat vegetable broth, tomatoes, carrots, celery, onion, garlic, parsley, basil, salt,and bay leaf to boiling. Reduce heat, Cover and simmer 15 minutes.

Stir in macaroni, beans, green beans, and zucchini. Heat to boiling, reduce heat. Cover and simmer 10-15 minutes, or until macaroni and vegetables are tender. Remove bay leaf. Serve warm. 

Amount Per Serving

Calories 229.1

Total Fat 1.6 g

Saturated Fat 0.4 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.3 g

Cholesterol 0.0 mg

Sodium 1,516.6 mg

Potassium 1,064.6 mg

Total Carbohydrate 42.0 g

Dietary Fiber 14.1 g

Sugars 3.1 g

Protein 13.8 g