Italian Harvest Vegetable Soup
65 mins (prep 20, cooking 45)
18 ingredients
8 servings
As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don’t have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.

Categories:  low-protein , low-cholesterol , vegan , low-calorie , low-sat.-fat , <-4-hours , vegetarian , soups-&-stews , low-carb , low-in... , healthy-2 , low-sodium , time-to-make ,
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Serving Size (216.1 g)
Servings 8
Amount per Serving
Calories 41.85 Calories from Fat 33.84
% Daily Value *
Total Fat 3.76g 46.24%
Saturated Fat 0.3g 11.96%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 22.48mg 7.49%
Total Carbohydrate 2.16g 5.76%
Dietary Fiber 0.92 g 29.34%
Sugars 1.16 g %
Protein 0.37g 5.87%
Vitamin A 284.81IU% Vitamin C 3.55mg%
Calcium 19.82mg% Iron 0.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped celery, large carrots, medium garlic cloves, diced tomatoes, corn kernel, dried oregano, dried thyme, dried rosemary, baby spinach leaves