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photo Italian Vegetable Soup Recipe | Say Mmm

Italian Vegetable Soup

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
7 Servings - 40 min - tasteofhome.com
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Servings:7  | Calories:159 | Total Fat:3g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 26g
9 %
Fiber 6g
24 %
Sugars 2g
---
Cholesterol 0mg
0 %
Sodium 305mg
13 %
Protein 5g
11 %
Calories:
33% Bow tie pasta
32% Cannellini beans
22% Others combined
11% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

 Directions : View recipe directions on tasteofhome.com
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