Wednesday, November 21, 2012

Italian Vegetable Soup

Just got back from a trip to Italy! After all of the heavy eating we did, including pastries and gelato every day, I wanted to make something light for lunch this week. This soup was easy, light and tasted great.

serves 12 ( 1 c. = 1 point +)

  • 4 c. vegetable broth
  • 1 c. water
  • 1 T. crushed garlic
  • 2 c. fresh broccoli florets
  • 1 onion, chopped
  • 2 c. chopped cabbage
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 can ( 15 oz) green beans, drained
  • 1 can ( 28 oz) crushed tomatoes
  • salt and pepper to taste
  • 12 tsp. parmesan cheese

Place all ingredients, except Parmesan cheese in a large sauce pot. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. ( about 30 minutes). Top each serving with 1 tsp. Parmesan cheese.

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