Italian Vegetable Soup
Simple soup, heavy on the vegetables!
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Servings 8 servings
Calories 188kcal
Ingredients
- 2 teaspoons olive oil
- 1 medium sweet onion, chopped
- 2 teaspoons chopped fresh oregano
- 4 medium garlic cloves, minced
- 3 cups peeled, seeded & chopped butternut or acorn squash
- 3 cups chopped zucchini (about 4 medium)
- 1 cup fresh or frozen corn kernels
- Two 14.5-ounce cans petite diced tomatoes, drained
- Three 14-ounce cans fat-free low-sodium chicken or vegetable broth
- One 15.5-ounce can white beans, drained & rinsed
- 1 bunch cleaned & chopped Swiss chard (leaves only... leave out the ribs)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion to the pot and sauté for a couple of minutes, until softened a bit. Add the oregano and garlic; sauté 1 minute. Stir in the squash, zucchini and corn, and continue to sauté a few more minutes until veggies begin to get tender. Remove from heat.
- Place 1 can of (drained) tomatoes and 1 can of broth in a blender and process until smooth. Pour into the pot with the vegetables and return to heat. Stir in the second can of (drained) tomatoes and 2 cans of broth. Bring the mixture to a boil; reduce heat and simmer for about 20 minutes.
- Add the beans and Swiss chard to the pot and stir until the chard begins to wilt (about 5 minutes). Remove from heat and stir in salt and pepper.
- Ladle the soup into bowls and sprinkle Parmesan on top of each individual serving.
Video
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 30g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1148mg | Potassium: 919mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6940IU | Vitamin C: 29.9mg | Calcium: 192mg | Iron: 4.1mg | Blue WW Smartpoints: 1 | Green WW Smartpoints: 3 | Purple WW Smartpoints: 1