Italian Soup
- Yield: 10 servings
Ingredients
- 1-- (5-ounce) package Canadian bacon, chopped in pieces
- 1/2teaspoon minced garlic
- 1large onion, sliced
- 2/3cup chopped peeled carrots
- 2-- zucchini, sliced
- 1-- (28-ounce) can no-salt-added crushed tomatoes with their juices, undrained
- 1/2cup red wine
- -- Salt and pepper to taste
- 1/2teaspoon dried oregano
- 4-- (10 3/4-ounce) cans beef consomme
- 1 1/2cups water
- 1-- (15-ounce) can red kidney beans, drained and rinsed
- 2cups chopped cabbage
- 1cup chopped fresh spinach
- 1cup shell macaroni
- 1teaspoon dried basil
Instructions
- In a large pot coated with nonstick cooking spray, cook the Canadian bacon until brown over medium heat, about 3 minutes. Then stir in the garlic, onion, carrots, zucchini, tomatoes, red wine, salt and pepper, oregano, beef consomme, water, kidney beans, cabbage, and spinach. Bring to a boil, lower the heat, and cook for 10 minutes. Add the macaroni and basil and continue cooking for 20 minutes longer. Makes about 10 cups.
Nutritional Info *per serving
- Calories 158
- Fat 1.3g
- Saturated Fat .3g
- Cholesterol 6mg
- Sodium 750mg