Italian Vegetable Soup

  • Yield: 8 servings


1tablespoon olive oil
1/2cup coarsely chopped green pepper
1/2cup coarsely chopped red onion
1/2cup coarsely chopped celery
1cup small zucchini chunks
2ounces prosciutto, chopped
1teaspoon minced garlic
1cup peeled carrots, cut in small chunks or baby carrots
6cups fat-free chicken broth or vegetable broth
1 (14 1/2-ounce) can diced tomatoes, drained
1 (15-ounce) can white navy beans, rinsed and drained
3/4cup small penne pasta
1teaspoon dried basil leaves
1cup packed baby spinach leaves
Salt and pepper to taste
Grated Parmesan cheese, optional


  1. Heat olive oil  in a nonstick pot and sauté green pepper, onion, and celery for 5 minutes before adding zucchini, prosciutto, garlic and carrots; saute an additional 3-5 minutes.
  2. Add broth, tomatoes, and beans, then bring to a boil.
  3. Toss in pasta and cook for 6-8 minutes. Add basil and spinach. Spinach should be wilted.
  4. Season to taste and garnish with parmesan cheese.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 159
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 738mg
  • Carbohydrate 24g
  • Fiber 6g
  • Sugars 5g
  • Protein 10g