Chunky Italian Soup Recipe

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Chunky Italian Soup
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  1. Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in kidney beans and next 3 ingredients; simmer, stirring occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.65 Kcal (459 kJ)
Calories from fat 21.88 Kcal
% Daily Value*
Total Fat 2.43g 4%
Cholesterol 28.12mg 9%
Sodium 300.15mg 13%
Potassium 266.53mg 6%
Total Carbs 10.08g 3%
Sugars 1.64g 7%
Dietary Fiber 1.44g 6%
Protein 11.43g 23%
Vitamin C 3.2mg 5%
Vitamin A 0.1mg 2%
Iron 39.7mg 221%
Calcium 34.5mg 3%
Amount Per 100 g
Calories 55.47 Kcal (232 kJ)
Calories from fat 11.07 Kcal
% Daily Value*
Total Fat 1.23g 4%
Cholesterol 14.22mg 9%
Sodium 151.85mg 13%
Potassium 134.84mg 6%
Total Carbs 5.1g 3%
Sugars 0.83g 7%
Dietary Fiber 0.73g 6%
Protein 5.78g 23%
Vitamin C 1.6mg 5%
Iron 20.1mg 221%
Calcium 17.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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