A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

Nutrition Facts

Serving Size1 cup
Total Fat4 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium191 mg

Servings and Times


Ingredients and Preparation

Olive oil¼ cup
Garlic, minced or 1/8 tsp garlic powder1 clove
Coarsely chopped onion1 1/3 cup
Coarsely chopped celery and leaves1½ cup
Tomato paste1 can (6 ounces)  
Chopped fresh parsley1 tablespoon
Sliced carrots, fresh or frozen1 cup
Shredded cabbage4¾ cups
(1 pound) tomatoes, cut up1 can  
Canned red kidney beans, drained and rinsed1 cup  
Frozen peas1½ cup
Fresh green beans1½ cup
Dask of hot sauce
Water11 cups
Uncooked, broken spaghetti2 cups
  1. Directions
  2. Heat oil in a 4-quart saucepan.
  3. Add garlic, onion, and celery and sauté about 5 minutes.
  4. Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
  5. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
  6. Add uncooked spaghetti and simmer 2-3 minutes only.