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Italian Vegetable Soup

Categories: Make ahead
Type: Soups and Stews

This low-fat vegetable soup is healthy and full of flavor.

Serves: 6 servings


  • 2 teaspoons vegetable oil
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 cup water
  • 10 3/4-ounce can condensed chicken broth
  • l4 1/2-ounce can stewed tomatoes
  • 1 cup frozen corn
  • 2 ounces uncooked spaghetti or pasta
  • 2 tablespoons Parmesan cheese

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  1. Heat oil in large skillet or saucepan over medium-high heat.
  2. Stir-fry onion, celery, and garlic until vegetables are tender-crisp.
  3. Add basil, pepper, water, broth and tomatoes.
  4. Bring to boil, reduce heat. Cover and simmer for 5 minutes.
  5. Add corn and pasta.
  6. Cover and simmer an additional 10 minutes until pasta is lender.
  7. Pour soup into serving bowls. Garnish each bowl with Parmesan cheese.
  • There are many variations to this soup that are also tasty. Try adding cooked chicken or shrimp and make it a complete meal.

excerpted from:

From Quick Meals for Healthy Kids and Busy Parents. Copyright 1995 by Sandra K. Nissenberg, Margaret L. Bogle, and Audrey C. Wright. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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