Hearty and Healthy Italian Style Soup
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Recipe can be doubled. Makes a great "happy meal" to a friend under the weather or "thank you" to a helping neighbor. Both families appreciated the good flavor and thoughts.
2 cans (14 1/2 ounces, each) reduced-sodium chicken broth or beef broth, or same equivalent of homemade no-sodium, fat-free chicken broth
2 cups shredded cabbage
1 14 ounce no-salt added diced tomatoes, undrained
2 medium potatoes, peeled and cubed
1/2 cup chopped carrot, wash before chopping
1/2 cup sliced celery, wash before slicing
1/2 cup chopped onion, wash before chopping
1/4 cup snipped fresh parsley, wash before snipping
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon white or black ground pepper
1 teaspoon garlic granules or powder
1 (15 or 19 ounce) can white kidney beans, rinsed and drained
1 1/2 cups chopped, cooked lean chicken, turkey or beef
In a large saucepan or dutch oven, combine broth, cabbage, undrained tomatoes, potatoes, carrots, celery, onion, parsley, Italian seasoning, pepper and garlic powder or granules. Bring mixture to boiling; immediately reduce heat. Simmer, covered about 20 minutes or until vegetables are tender.
Stir in beans and chicken, turkey or beef. Cook and stir for 3 minutes or until heated through. Heat refrigerated soup to boiling before serving.
Ronald Schriefer, Moline