Italian Vegetable Soup

Holly Clegg
  • Yield: 8 servings


1tablespoon olive oil
1/2cup coarsely chopped green pepper
1/2cup coarsely chopped red onion
1/2cup coarsely chopped celery
1cup small zucchini chunks
2ounces prosciutto, chopped
1teaspoon minced garlic
1cup peeled carrots, cut in small chunks or baby carrots
6cups fat-free chicken broth or vegetable broth
1-- (14 1/2-ounce) can diced tomatoes, drained
1-- (15-ounce) can white navy beans, rinsed and drained
3/4cup small penne pasta
1teaspoon dried basil leaves
1cup packed baby spinach leaves
-- Salt and pepper to taste
-- Grated Parmesan cheese, optional


  1. In a nonstick pot coated with nonstick spray, heat olive oil and sauté green pepper, onion, and celery, about 5 minutes. Add zucchini, prosciutto, garlic and carrots; continue to sauté another 3-5 minutes or until tender.
  2. Add broth, tomatoes, and beans; bring to boil. Add pasta and continue to cook 6-8 minutes or until pasta is tender. Add basil and spinach, stirring until spinach is wilted. Season to taste. Serve with Parmesan cheese, if desired. Makes about 8 cups.
Tip: When reheating, add more broth if too thick. For a vegetarian option, omit prosciutto and use vegetable broth.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 159
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 738mg
  • Carbohydrate 24g
  • Fiber 6g
  • Sugars 5g
  • Protein 10g