Spicy Italian Soup
Low Calorie Recipe
Spicy Italian Soup is packed with healthy vegetables including onions, bell peppers, garlic, kidney beans and spinach.
1/3 cup onions, chopped
1/3 cup green bell pepper, chopped
3/4 teaspoon garlic, minced
1/4 teaspoon crushed red pepper
1-1/4 teaspoon olive oil
1 cup reduced sodium beef broth
1 cup water
11 oz can kidney beans, drained, rinsed
1-1/4 cups canned Italian style stewed tomatoes
11-ounce frozen Italian vegetable combo
3/4 teaspoon dried basil leaves
1/2 cup small shell pasta
2/3 cup spinach leaves, loosely packed
Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes.
Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper. If desired, add a teaspoon of prepared pesto sauce into each bowl of soup.
You can substitute frozen chopped onion, green pepper, and prepared garlic. You can prepare soup 1 or 2 days in advance; refrigerate, covered.
If desired, add some bread crumbs on top of the soup before serving.
Yield: 4 servings
Serving size: Generous 1/2 cup
Calories: 200; Fat: 2.2g; Calories from Fat: 10 percent; Cholesterol: 0mg; Protein: 11g; Carbohydrates: 37g; Fiber: 9.1g; Sugar: 7.4g; Sodium: 498mg
Dietary Exchanges: Vegetable: 1.5, Bread: 1.8, Fat: 0.3, Very lean meat protein: 1.0