Ingredients
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4 cups vegetable stock
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2 (14.5 ounce) cans stewed tomatoes
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1 large potato, cubed
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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1 large head cabbage, finely chopped
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2 tablespoons Italian seasoning
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1 (15 ounce) can kidney beans
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3 cups fresh corn kernels
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1 large zucchini, sliced
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1 cup uncooked orzo pasta
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salt and pepper to taste
Directions
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In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
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Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
Tips
If possible, use fresh vegetables and herbs from the garden.
If you like, you can replace the kidney beans with cannellini beans.
Nutrition Facts (per serving)
399 | Calories |
2g | Fat |
81g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 399 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 382mg | 17% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 18g | 64% |
Total Sugars 13g | |
Protein 20g | 39% |
Vitamin C 80mg | 88% |
Calcium 165mg | 13% |
Iron 7mg | 41% |
Potassium 1458mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.