Recipe: Italian Vegetable Soup


It’s easy to make this warming soup of chicken and tomato broth, cabbage greens and other vegetables.


64 ounce low sodium chicken broth
1 tablespoon tomato paste
6 small green onions, chopped
3 large carrots, chopped
3 cups Chinese cabbage (savoy)
2 cloves garlic, crushed
1 cup fresh or frozen green beans
1 ½ cups celery, chopped
2 bay leaves
1 teaspoon dry oregano
¼ cup parsley, chopped


  1. Combine all vegetables in soup pot. Add garlic, bay leaves and oregano. Pour broth over vegetables and stir.
  2. When hot, add tomato paste in soup. Let simmer until vegetables are tender.

Nutrition information

Makes six 1-cup servings.

Each serving contains:

Calories 60
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0 mg
Sodium 170mg
Carbohydrates 10g
Dietary Fiber 3g
Sugars 4g
Protein 4g
Vitamin A 160 percent
Vitamin C 40 percent
Calcium 8 percent
Iron 8 percent