Italian Harvest Vegetable Soup

Food.com
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16
100
65

Ingredients

2 cups chopped celery (4-5 stalks)
2 carrots (large, peeled)
1 sweet onion (large, such as Vidalia)
2 tablespoons canola oil (or safflower oil)
4 garlic cloves (medium, minced)
1/2 red bell pepper (sliced into 1/2-inch strips)
1/2 bell pepper (sliced into 1/2-inch strips)
6 cups water
28 ounces diced tomatoes (undrained)
1 cup corn (kernel, frozen and thawed, or fresh)
1 cup fennel bulb (chopped, or 1 teaspoon whole fennel seed)
1 teaspoon dried oregano
1/2 teaspoons dried thyme
1/2 teaspoons dried rosemary
5 ounces baby spinach leaves (roughly chopped)
1 zucchini (small, sliced into 1/2-inch pieces)
Read Directions

NutritionView more

100Calories
Sodium3%DV65mg
Fat5%DV3.5g
Protein6%DV3g
Carbs5%DV16g
Fiber16%DV4g

PER SERVING *

Calories100Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium65mg3%
Potassium610mg17%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.