Italian Vegetable Soup

  • 1 tsp. Kowalski's Extra Virgin Olive Oil
  • 2 cloves garlic, finely minced
  • 1/4 cup diced white onion
  • 1/3 cup thinly sliced carrot
  • 1/3 cup diced celery
  • 15 oz. canned diced tomatoes with their juice
  • 2/3 cups canned light red kidney beans, rinsed and drained
  • 2/3 cups canned small white beans (such as Northern beans), rinsed and drained
  • 4 cups low-sodium vegetable stock
  • 2 cups low-sodium tomato sauce
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. kosher salt
  • 1 tsp. Kowalski's Coarse Ground Black Pepper
  • 1/2 tsp. crushed red pepper flakes
  • 2 tsp. brown sugar
  • 1/2 cup dried small shell pasta
  • 1 ½ tbsp. chopped fresh Italian parsley

Heat oil in a deep pot over medium-high heat. Sauté garlic and onion 2 min. Reduce heat to low; add carrot, celery and tomatoes with their juice. Simmer 10 min. Add beans, stock, tomato sauce and next 6 ingredients through sugar; simmer just until carrots are tender (about 40 min.), adding pasta in the last 5 min. Adjust salt and pepper if necessary; stir in parsley and serve immediately.

Nutrition Information Per Serving:
Total Calories: 130
Total Fat: 1 g
Saturated Fat: 0 g
Sodium: 390 mg
Fiber: 5 g

An excellent source of vitamins A, C, K and folate. A good source of iron, potassium and vitamin B6.