Italian Vegetable Bread Soup Recipe
Servings: 6
Ingredients
- 2 lg. onions, cut into thin wedges
- 1 pound carrots, pared and cut diagonally in 1/2 inch slices (2 c.)
- 2 med. celery stalks, cut diagonally into 1/2 inch slices (1 1/2 c.)
- 2 to 4 cloves garlic, chopped
- 1/2 c. extra virgin olive oil
- 1 (10 ounce) pkg. frzn minced spinach, thawed
- 1 (28 ounce) can Italian style tomatoes
- 1 (1 pound) can chick peas (garbanzo beans) liquid removed or possibly red kidney beans
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon leaf oregano, crumbled
- 1/4 teaspoon leaf basil, crumbled
- 12 one inch thick slices French bread, toasted
- 16 ounce vegetable broth (or possibly chicken broth/stock)
- 1/2 c. grated Parmesan cheese
Directions
- 1. Saute onions, carrots, celery, zucchini and garlic in oil in a large saucepan, till vegetables are soft. Remove vegetables with a slotted spoon to a large bowl. Add in spinach, tomatoes with their liquid beans, salt, pepper, oregano and basil; stir gently to mix well.2. Return 1/3 of vegetable mix to saucepan; top with 6 slices French bread. Another 1/3 of vegetable mix, the remaining bread and remaining vegetable mix.
- 3. Pour vegetable broth over vegetable bread mix, bring to boiling; lower heat; cover; simmer 30 min or possibly till heated through. Remove from heat; let stand 10 min. Sprinkle with Parmesan cheese. Serve in deep bowls, passing additional cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 185 | 69% |
| Total Fat 20.94g | 26% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1344mg | 56% |
| Potassium 555mg | 16% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.11g | 5% |
| Protein 6.48g | 10% |
