Serves 8
This tomato-vegetable soup is delicious as is, or enhance it with additional vegetables of your choosing. Add fresh-baked bread or muffins and a salad for a satisfying meal.
1 small onion, chopped
2 garlic cloves, minced
1 carrot, cut into chunks
2 stalks celery, sliced including tops
2 cups finely shredded green cabbage
2 medium potatoes, scrubbed and cut into chunks
2 tablespoons chopped parsley
4 cups tomato juice
4 cups water or vegetable stock
2 teaspoons dried basil
2 teaspoons mixed Italian herbs
⅛ teaspoon cayenne
1 medium zucchini, diced
½ cup pasta shells
1 15-ounce can cannelini beans, drained
1–2 cups finely chopped kale, collard greens, or spinach
Place the onion, garlic, carrot, celery, cabbage, potatoes, and parsley in a large pot with the tomato juice, water or stock, basil, Italian herbs, and cayenne. Bring to a simmer, then cover and cook 20 minutes.
Add the zucchini, pasta, cannelini beans, and chopped greens, then cover and simmer an additional 20 minutes, until the pasta is tender. Add extra tomato juice or water if the soup becomes too thick.
Per serving; 158 calories; 6 grams protein; 33 grams carbohydrate; 0 grams fat; 347 mg sodium; 0 mg cholesterol