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Italian Veggie Soup (14)

Source of Recipe

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Italian Veggie Soup (14)

Everydaydiabeticrecipes.com
Serves: 14
Cooking Time: 25 min

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.

What You'll Need:
• 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

What To Do:
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.

One serving (1/14 of recipe) equals: Calories 132 (Calories from Fat 7.6); Total Fat 0.8g (Saturated Fat 0.2g, Trans Fat 0.0g); Protein 8.0g; Cholesterol 0.0mg; Sodium 404mg; Total Carbohydrates 25g; Dietary Fiber 6.0g; Sugars 3.7g