Italian Vegetable Soup

SLaced with a splash of white wine, is full of this soup with fresh garden vegetables nutrition! Paper Ascarol adds color and a lot of vitamin A. You can substitute spinach or cabbage Ascarol if desired. Leah Reiter - Thousand Oaks, CA

Ingredients

 

2 celery ribs, sliced

1 medium onion, chopped

1 medium carrot, halved and sliced

1 tablespoon olive oil

2 cups water

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 cup marsala wine or additional reduced-sodium chicken broth

1 teaspoon each dried basil, marjoram, oregano and thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked bow tie pasta

6 cups torn escarole (about 1 small head)

Directions

• 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. Yield: 7 servings.
•  Nutritional Facts
•  1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.