Italian Soup

  • Yield: 10 servings


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


  1. 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