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3-1/2 qt. or 14 servings, 1 cup each
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This soup freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.
You'll savor the flavor of this satisfying low-fat soup. As a bonus, the vegetables team up to provide a good source of dietary fiber, vitamin A and vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
DO NOT FORGET TO ADD Sausage! A nice Italian sausage does this soup well.
We really liked this recipe. I added turkey keilbasa when we reheated it for the second go-round; really good. Next time, I'm going to leave out the green beans and add the cannellini beans at the last moment. The green beans were tasteless and the others got a little mushy. Overall, though, this is a great winter soup---had everything in the pantry---and it reheats well.
This was absolutely the worst soup I have ever made! My husband and I tried it because I happened to have all the ingredients on hand. Maybe it's the combination of tomatoes with the italian dressing . . . but it was so bitter! I even tried to make it into a pureed, boullion soup which is popular here (France), but still . . . c'est terrible!