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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
