Nutrition Facts

Serving Size

Servings Per Recipe 6

Amount Per Serving
Calories 225
Total Fat 8.2g
  Saturated Fat 1.0g
  Monounsaturated Fat 1.5g
  Polyunsaturated Fat 0.8g
Total Carbohydrate 28g
  Dietary Fiber 6.6g
Protein 8.5g
Sodium 740.6mg

Hearty Vegetable Soup


3 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 medium red onion, diced
½ cup diced green pepper
1 banana pepper, diced
3 cloves of garlic, minced
1 can garbanzo beans, drained (1 ¾ cup)
1 can diced Italian tomatoes (25.5 oz)
¾ cup dry shell pasta
1 tbsp red wine vinegar
1 tbsp parsley
6 cups of low sodium chicken broth
2 ½ cups water


1.Heat a large pot on high heat; add the olive oil and then sauté the following ingredients for 3 to 5 minutes: carrots, celery, red onion, green pepper and banana pepper.

2.Add the garlic, garbanzo beans, tomatoes, pasta, vinegar, parsley, chicken broth and water. Bring to a boil.

3.Reduce heat; simmer until pasta and vegetables are tender (around 45 minutes). Let it cook longer if necessary.

Yield: 6 servings.

Serving Suggestions:

Serve with a green salad filled with your favorite vegetables.