Italian Vegetable Soup

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filed under Soups

Serving size: 2-1/2 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 370 (18% DV)
Fat: 9g (13% DV)
Carbohydrates: 53g (18% DV)
Protein: 21g (42% DV)
Ingredients:  Makes 4 servings (10 cups)

Tip: For nutritional information on all the ingredients in Italian Vegetable Soup just click on each ingredient name. Then adjust the serving size for any Italian Vegetable Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Heat a Dutch oven over medium-high heat.
Remove from heat and lightly spray with vegetable oil spray.
Cook the onions, pepper, and celery for 8 minutes, or until the onion begins to lightly brown, stirring occasionally.
Stir in the water, vegetable broth, beans, undrained tomatoes, mushrooms, and basil.
Increase heat to high. Bring to a boil. Stir in the vermivekki. Return to a boil. Reduce the heat and simmer, covered for 15 minutes.
Stir in the spinach, sugar, vinegar, and salt. ook for 1 minute, or until the spinach is tendar.
Stir in the olive oil.
Ladel the soup into bowls and sprinkle with the cheese.
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