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Winter Vegetable Soup

Ingredients

  • 3 Tbsp. canola oil
  • 3 oz. chopped pancetta
  • 1/2 cup chopped red onion
  • 1/4 cup peeled chopped carrot
  • 1/4 cup chopped celery
  • 1 tsp. chopped fresh garlic
  • 1 Tbsp. tomato paste
  • 1-1/2 qt. chicken stock
  • 2 cups chopped green cabbage
  • 2 cups chopped tomato
  • 2 cups canned white beans, rinsed, drained
  • 2 cups arugula
  • 1 cup fresh spinach

Directions

  • 1. Sauté pancetta, onion, carrot, celery and garlic in oil in medium saucepot on medium heat 5 minutes. Stir in tomato paste.
  • 2. Stir in stock, cabbage, tomatoes and beans. Bring to a boil on medium heat; reduce heat to medium-low. Simmer, uncovered, 15 minutes. Stir in arugula and spinach. Cook 2 minutes.
  • 3. Divide soup evenly between 6 bowls and serve.
  • Nutritional information per serving: Calories 518; Total Fat 17g; Saturated Fat 4g;
  • Trans. Fat 0g; Cholesterol 22mg; Sodium 715mg; Total Carbohydrate 63g; Dietary Fiber 15g;
  • Total Sugars 11g; Protein 30g

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