Healthy Vegetable Soup
"I created this soup from my need to have a tasty soup that was low fat, low sodium and low cholesterol, but high in flavour. So easy to make too."
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
12 bowls
- Serves:
- 12
ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 celery ribs (sliced)
- 2 carrots (sliced)
- 2 garlic cloves (chopped)
- 2 parsnips (sliced)
- 2 (900 ml) cartons low sodium chicken broth
- 2 bay leaves
- 1 (8 ounce) can no-salt-added diced tomatoes
- 1 cup cabbage (diced)
- 1 small zucchini (diced)
- 1 cup pasta
- 1 (8 ounce) can Primo mixed beans
- 1 tablespoon fresh parsley
directions
- Chop, peel and slice all vegetables.
- In large pot on medium heat, put oil, onions, celery and carrots. Cook until onion is transluscent.
- Add garlic gloves and parsnips and cook another 5 minutes.
- Add chicken broth, tomatoes and bay leaves and bring to a boil.
- Add cabbage, zuchinni and pasta and cook for 7 minutes.
- Add beans and parsley and bring to a final boil.
- Let stand off heat for 5 minutes and serve!
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RECIPE SUBMITTED BY
I'm a mother of 4, a finance manager and am looking to expand my regular cooking routine. My husband is fairly good cook and it has intimidated me. I have been using this site for a few months to date and absolutely love it. I have found a love for cooking and entertaining.
