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18 Karat Gold Italian Soup

Serves: 12
Total Calories: 262

Ingredients

2 (14-ounce) packages frozen mirepoix blend (chopped onions, celery, carrots)
1/2 medium head cabbage, chopped
2 small zucchini, chopped
2 tablespoons oil
1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
2 (15-ounce) cans cannellini beans, rinsed, drained
4 cups chicken broth
4 cups tomato juice
1 cup dry red wine or water
salt and pepper to taste

Directions:

Cook mirepoix blend, cabbage, and zucchini on medium heat in oil in dutch oven about 5 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with grated Parmesan cheese, if desired.

Nutritional Facts:

Serves: 12
Total Calories: 262
Calories from Fat: 16

This 18 Karat Gold Italian Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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