La Cucina – Italian Soup

Tippin-Comfort-FoodItalian Vegetable Soup

Makes 8 servings

Prep: 20 minutes
Cook: 50 minutes

Shopping List:

  • 455 gr or 1 pound ground beef
  • 160 gr or 1 cup chopped onion
  • 120 gr or 1 cup chopped celery
  • 130 gr or 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 425 gr or 1 (15 ounce) can peeled and diced tomatoes
  • 425 gr or 1 (15 ounce) can tomato sauce
  • 1075 gr or 2 (19 ounce) cans kidney beans, drained and rinsed
  • 475 ml or 2 cups water
  • 15 gr or 5 teaspoons beef bouillon granules
  • 1 gr or 1 tablespoon dried parsley
  • 1 gr or ½ teaspoon dried oregano
  • 1 gr or ½ teaspoon dried basil
  • 180 gr or 2 cups chopped cabbage
  • 425 gr or 1 (15 ounce) can whole kernel corn
  • 425 gr or 1 (15 ounce) can green beans
  • 100 gr or 1 cup macaroni

macaroniTO MAKE:

  1. Place ground beef in a large soup pot.
  2. Cook over medium heat until evenly browned.
  3. Drain excess fat.
  4. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon.
  5. Season with parsley, oregano and basil.
  6. Simmer for 20 minutes.
  7. Stir in cabbage, corn, green beans and pasta.
  8. Bring to a boil, then reduce heat.
  9. Simmer until vegetables are tender and pasta is al dente.
  10. Add more water if needed.

Note 1: You can use fresh spinach instead of cabbage and ground turkey instead of beef.

Note 2: Leftovers taste even better the next day.

ENJOY !

Amount Per Serving Main recipe.
Calories: 441
Total Fat 16.6g
Saturated Fat 6.4g
Cholesterol 48mg
Sodium 1295mg
Total Carbohydrates 52.5g
Dietary Fiber 13.3g
Protein 22.4g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20131024-Italian-Vegetable-Soup

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