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    You are in: Home / Recipes / Tuscan Vegetable Soup Recipe
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    Tuscan Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Ann Marie F's Note:

    Recipe from the WebMD Weight Loss Clinic. I haven't made this so I'm guessing at the prep time. I want this in my cookbook so I'm posting it to share.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes.
    2. 2
      Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
    3. 3
      Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
    4. 4
      Reduce heat to simmer, cover saucepan, and let simmer about an hour.
    5. 5
      Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.
    6. 6
      Makes 6 large or 12 small bowls.

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    Nutritional Facts for Tuscan Vegetable Soup

    Serving Size: 1 (767 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 268.6
     
    Calories from Fat 45
    16%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 562.4 mg
    23%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 11.0 g
    44%
    Sugars 10.9 g
    43%
    Protein 14.8 g
    29%

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