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Italian Artichoke Vegetable Soup Recipe

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This recipe for Italian Artichoke Vegetable Soup is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
45 ounces chicken broth, canned, low sodium
4 cups spinach, raw
2 tbsp olive oil
1 extra large onion, raw
2 tbsp garlic, raw
4 medium stalk (7-12" - 8' long) celery, raw
1 1/2 cup wine, red cooking
3 cups zucchini, raw
12 ounces tomato paste
3 tbsp basil, fresh
2 cans (14 oz) artichoke hearts, canned, drained
2 cups bean soup, mixed beans
2 tsp spices, pepper, black
Directions:
Directions:
Soak dry mixed beans the night before in refrigerator or cook on stove top.
Combine the following ingredients:
45 oz chicken or vegetable broth or 3 (15 oz) cartons organic broth
2 tbsp extra virgin olive oil and set on high while preparing the rest of the ingredients.
2 cups mixed beans, cooked
Parmesan cheese (optional)
Add the remaining ingredients except the Parmesan cheese and stir well. Cover and cook on low for 3-6 hours, depending upon your preference of vegetables' texture. Serve in bowls and add Parmesan cheese to taste.
Number Of Servings:
Number Of Servings:
10 (1 cup) servings
Personal Notes:
Personal Notes:
A crock pot recipe soup for those busy days. Left leftover's to refrigerate or freeze is always a great, convenient idea. Recipe analysis is without Parmesan cheese. Canned beans or frozen can be substituted for dry mixed beans.
*Best if cooked from dry mixed beans just until tender.

Nutrition Values
Calories 79
Calories from Fat 30
Total Fat 3 gm
Saturated Fat 0 gm
Cholesterol 1 mg
Sodium 180 mg
Total Carbohydrate 10 gm
Dietary Fiber 3 gm
Sugars 1 gm
Protein 4 gm

 

 

 

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