Olive Vegetable Soup






Olive Vegetable Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onion (about 1 large)
  • 1 1/2 teaspoon dried thyme (2 tablespoons of chopped fresh thyme can be used)
  • 3 teaspoons minced garlic
  • 4 cups coarsely chopped green cabbage
  • 14.5 ounces can Italian-style stewed tomatoes
  • 2 cups sliced celery
  • 2 cups diced (1/2-inch pieces) carrots or baby carrots
  • 8 cups low sodium chicken broth (vegetable broth can be substituted)
  • 3 cups diced (1/2-inch pieces) potato
  • 1/2 cup chopped fresh basil
  • 3 cups half-slices of zucchini (cut zucchini in half, then cut into slices)
  • 15 ounces can red kidney beans (white kidney beans can be substituted), rinsed and drained
  • Garnish: Shredded Parmesan cheese (about a tablespoon per serving)

Directions:

  1. Heat olive oil in large, nonstick saucepan over medium heat.
  2. Add the onion, thyme, and garlic and sauté about 3-5 minutes.
  3. Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and sauté 8-10 minutes.
  4. Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
  5. Reduce heat to simmer, cover saucepan, and let simmer about an hour.
  6. Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.

Yield: 12 small bowls of soup (or 6 large bowls)

Nutritional Information per Serving:

Without Parmesan cheese (if 12 per recipe)

  • 138 calories
  • 7 g protein
  • 24 g carbohydrate
  • 3 g fat (0.9 g saturated fat)
  • 3 mg cholesterol
  • 7 g fiber
  • 113 mg sodium
  • Calories from fat: 17%

With Parmesan cheese (if 12 per recipe):

  • 168 calories
  • 10 g protein
  • 24 g carbohydrate
  • 5 g fat (2.4 g saturated fat)
  • 11 mg cholesterol
  • 7 g fiber
  • 241 mg sodium
  • Calories from fat: 25%
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