Italian Veggie Soup

Get a big flavor boost from Parmesan cheese. Yup, with stronger flavored cheeses like Parmesan, a little goes a long way, so try sprinkling a bit of grated Parmesan over the top of this soup - and other foods - just before serving.

Serves: 14

Cooking Time: 25 min

Ingredients

• 2 cups water
• 3 1/2 cups beef broth
• 1 (15-ounce) can red kidney beans
• 1 (14- to 16-ounce) can cannellini (white kidney) beans
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounces) package frozen chopped spinach
• 1 small onion, chopped
• 1 (10-ounce) package frozen mixed vegetables
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup uncooked elbow macaroni

Instructions

1. In a soup pot, combine all the ingredients except the macaroni. Bring to a boil over high heat then add the macaroni.
   
   
2. Reduce the heat to low and simmer for 20 to 30 minutes, or until the macaroni is tender.
   

Nutritional Information

Serving Size: 1 cup, Exchanges: 1 Starch, 2 Vegetable, Calories 137, Calories from Fat 7, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 643 mg, Total Carbohydrate 26 g, Dietary Fiber 5 g, Sugars 6 g, Protein 8 g

Note

If you're looking for more healthy soup recipes, check out 17 Sensational Soup Recipes today!