Italian Vegetable Soup
Italian Vegetable Soup is a dairy free and vegetarian soup. One portion of this dish contains about 8g of protein, 3g of fat, and a total of 160 calories. This recipe serves 7. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. If you have water, torn escarole, chicken broth, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.
Instructions
In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.