Italian Winter Soup

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Italian Winter Soup
  1. Cook vermicelli to desired doneness as directed on package. Drain vermicelli: cover to keep warm.
  2. Meanwhile, spray nonstick or cast iron Dutch oven with nonstick cooking spray, Add 1 teaspoon of oil; heat over medium-high heat until hot. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
  3. Stir zucchini, tomatoes, broth and Italian seasoning into onion mixture. Bring to a boil over high heat. Add kidney beans; return just to a boil. Reduce heat to medium; cook 10 minutes.
  4. Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
Recipe Notes

Nutritional Information

Per serving: 1 ½ cup

Calories 240

Total Fat 6 g (Saturated 1 g)

Cholesterol 0 mg.

Sodium 730 mg.

Total Carbohydrate 37g

Dietary Fiber 7 g

Sugars 7 g

Protein 10 g

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