Italian Vegetable Soup

By barbsjustagirl

Nutrition Facts: 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Ingredients

• 2 * 2 celery ribs, sliced
• 1 * 1 medium onion, chopped
• 1 * 1 medium carrot, halved and sliced
• 1 * 1 tablespoon olive oil
• 2 * 2 cups water
• 1 * 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 * 1/2 cup marsala wine or additional reduced-sodium chicken broth
• 1 * 1 teaspoon each dried basil, marjoram, oregano and thyme
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 cup uncooked bow tie pasta
• 6 * 6 cups torn escarole (about 1 small head)

Details

Servings 7

Preparation

Step 1

* In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
* Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.