This Hearty Italian-Style Soup features reduced sodium broth with garlic, pepper, kidney beans, lean chicken or beef, cabbage, tomatoes, potatoes, carrot, celery, onion parsley and of course, Italian seasoning. Your family will say “that’s amore.”

Hearty Italian-Style SoupPrep Time: 15 min
Cook Time: 25 min
Ready In: 40 min

Servings: 6

2 can reduced sodium Chicken Broth or Beef Broth (14½ oz each)
1 dash Garlic Oowder
¼ tsp Pepper
1 can White Kidney Beans, rinsed and drained (15 oz or 19 oz)
1½ cup chopped cooked Lean Chicken or Beef (8 oz)
2 cup Cabbage, shredded
1 can no salt added Diced Tomatoes, not drained (14½ oz)
2 med Potatoes, peeled, if desired, cubed
½ cup chopped Carrot
½ cup Celery
½ cup Onion
¼ cup snipped Fresh Parsley
1 tsp dried Italian Seasoning, crushed

In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in the beans and beef or chicken. Cook and stir for two to three minutes or until heated through.
Serve immediately or divide among six airtight containers or freezer containers. Store up to three days in the refrigerator or one-month in freezer. Heat to boiling before serving.
Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.
To tote for a hearty and healthy lunch: Transfer hot soup to a preheated insulated vacuum bottle. (To preheat the bottle, fill with hot tap water. Cover with lid; let stand about five minutes. Pour out water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Reduce heat. Simmer, covered, for three minutes. Transfer to preheated bottle.

Nutritional Information Per Serving
Calories: 173
Total Fat: 2g
Cholesterol: 30mg
Sodium: 539mg
Total Carbohydrates: 25g
Dietary Fiber: 6g
Protein: 19g


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Filed under: Recipes for Diabetics

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