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Recipes - Italian Vegetable Soup

Recipe Name

Italian Vegetable Soup

Submitted by

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Recipe Description

Made with vegetables, nonfat & low sodium chicken broth (or vegetable broth) and garbanzo beans added. Can be vegetarian or you may add leftover meat to soup.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	0	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	medium	zucchini, diced
2	medium	Yellow squash, diced
1	onion	1 medium sweet onion chopped
2	cloves	garlic chopped
2	tablespoons	olive oil
1	cup	chicken broth, fat free, low sodium, 14.5 oz can
1	can (16 fl oz)	tomatoes canned, diced
1.5	cups	Chickpeas (garbanzo beans), rinsed and drained - 2 15 oz. cans
1	package (10 oz)	Baby Spinach Leaves, raw
1	cup	freshly grated parmesan
1	tablespoon	tomato paste

Steps

Sequence	Step

1	Saute onions, minced garlic, squash
2	Add broth, diced tomatoes, tomato paste and drained
3	Let soup simmer. You can also add chicken or pork to soup mixtures.
4	Taste and season with Italian Seasoning herb mix and add salt as needed.
5	To serve, line your soup bowl with torn baby spinach leafs and ladle soup into bowl. Top with a little freshly grated Parmesan cheese.

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