Italian Harvest Vegetable Soup

  • Ingredients 16 Count
  • Nutrition 100 Calories
  • Directions 65 Minutes

8 servings

Ingredients

imperial units us metric
  • 2 cups chopped celery (4-5 stalks)
  • 2 carrots (large, peeled)
  • 1 sweet onion (large, such as Vidalia)
  • 2 tbsps canola oil (or safflower oil)
  • 4 garlic cloves (medium, minced)
  • 1/2 red bell pepper (sliced into 1/2-inch strips)
  • 1/2 bell pepper (sliced into 1/2-inch strips)
  • 6 cups water
  • 28 ozs diced tomatoes (undrained)
  • 1 cup corn (kernel, frozen and thawed, or fresh)
  • 1 cup fennel bulb (chopped, or 1 teaspoon whole fennel seed)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 5 ozs baby spinach leaves (roughly chopped)
  • 1 zucchini (small, sliced into 1/2-inch pieces)

Directions

BPrep Time20 min

BTotal Time1 hr 5 min

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Nutrition Facts

Amount Per Serving
Calories 100 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 60mg 3%
Potassium 610mg 17%
Total Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g
Vitamin A 80%
Vitamin C 70%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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