Low-Fat Sunday Italian Vegetable Soup 🥣
Overview:
Time:
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 1 hour and 50 minutes
Servings:
- Yield: 6 servings
Description:
Indulge in the comforting embrace of this Low-Fat Sunday Italian Vegetable Soup, a delightful concoction brimming with wholesome goodness. With its vibrant medley of vegetables, hearty legumes, and savory herbs, this soup promises to warm both body and soul on any chilly day. Whether you’re seeking a light lunch or a nourishing snack, this recipe from lovewithrecipes.com is sure to satisfy your cravings while keeping your health goals in check.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Navy beans |
| 1 | Zucchini |
| – | Water |
| 1/2 | Celery |
| 4 | Chicken broth |
| 1/2 | Chickpeas |
| 3/4 | Carrot |
| 1/2 | Potato |
| 1/2 | Rotini pasta |
| 1 | Onion |
| 1/2 | Parsley |
| 1 | Italian tomatoes |
| 1 | Dried basil |
| 2 | Salt |
| 1/4 | Cabbage |
| 2 | Fresh ground pepper |
Nutritional Information (Per Serving):
- Calories: 155.3
- Fat: 2.4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 729.8mg
- Carbohydrates: 25.9g
- Fiber: 5.5g
- Sugar: 5.3g
- Protein: 8.5g
Instructions:
-
Begin by preparing the navy beans. Place them in a large pot and cover them with water.
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Over medium heat, bring the pot just to the boiling point. Once it reaches a boil, remove the pan from the heat.
-
Cover the pot and let the beans stand in the water for approximately 1 hour to allow them to soften.
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After an hour, drain the beans and discard the soaking water.
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In the same pot, combine the drained navy beans, chicken broth, chopped carrot, and diced potato.
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Cover the pot and cook the mixture over medium heat until the vegetables are almost tender, which should take around 35 minutes.
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While the vegetables are cooking, heat a small skillet with a dash of oil over medium heat.
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Add the chopped onion to the skillet and sauté until tender and translucent.
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Once the vegetables in the pot are almost tender, add the sautéed onion, zucchini, chickpeas, rotini pasta, chopped parsley, Italian tomatoes, dried basil, salt, and shredded cabbage.
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Stir well to combine all the ingredients, ensuring that the pasta is submerged in the liquid.
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Continue to cook the soup for an additional 15 minutes or until the pasta is cooked to your desired consistency.
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Once the soup is ready, remove it from the heat and season with freshly ground pepper to taste.
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Ladle the hot soup into bowls and serve immediately, savoring each spoonful of this nourishing and flavorful Low-Fat Sunday Italian Vegetable Soup.
Enjoy the heartwarming goodness of this soup as a light yet satisfying meal, perfect for cozy Sundays or any day of the week when you crave a comforting bowl of homemade goodness. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to become a favorite in your kitchen repertoire.
