Italian Vegetable Soup

This nutritious, low-calorie soup will fill you up while keeping your waistline in check

December 11, 2012
Italian Vegetable Soup

Makes 4 servings

1 lb lean Italian breakfast sausage
32 oz beef stock
1 can (2 cups) diced tomatoes in garlic
1/3 cup white onion, chopped
1/2 tsp garlic, minced
4 oz (one large) carrot, peeled and thinly sliced
5 oz broccoli, cut into chunks
2 celery, thinly sliced stalks
1 tbsp Italian seasoning
dash sea salt and ground pepper
1/2 cup red cooking wine

Heat large pan over medium heat. Add sausage, breaking up and stirring until cooked through. Remove from pan. Add chopped white onion to the pan and cook until translucent. Transfer both sausage and onion to a medium sized pot. Thinly slice both celery and carrots. Cut broccoli in to small pieces. Add all remaining ingredients to the pot and cook over medium to medium high for 20-30 minutes or until veggies are tender.

Nutrition Facts: 247 calories, 8g total fat, 19.29g total carbohydrate, 4.05 dietary fiber, 22.91g protein