Italian Harvest Vegetable Soup Recipe

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Ingredients:

Serving

2 cups chopped celery (4-5 stalks )
2 large carrots, peeled
1 large sweet onion , such as vidalia
2 tbsp canola oil
4 medium garlic cloves, minced
1/2 red bell pepper, sliced into 1/2-inch strips
1/2 bell pepper, sliced into 1/2-inch strips
6 cups water
1 (28 oz) can diced tomatoes, undrained
1 cup corn kernel (frozen and thawed, or fresh )
1 cup fennel bulb, chopped
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
4 -5 oz baby spinach leaves, roughly chopped
1 small zucchini, sliced into 1/2-inch pieces

Directions:

Chop celery, carrots, and onion into 1/2-inch dice.
Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.05 Kcal (624 kJ)
Calories from fat	53.45 Kcal
		% Daily Value*
Total Fat	5.94g	9%
Sodium	95.32mg	4%
Potassium	631.91mg	13%
Total Carbs	21.51g	7%
Sugars	7.5g	30%
Dietary Fiber	4.81g	19%
Protein	3.72g	7%
Vitamin C	41.6mg	69%
Vitamin A	0.9mg	29%
Iron	11.3mg	63%
Calcium	115.7mg	12%

Amount Per 100 g
Calories	27.77 Kcal (116 kJ)
Calories from fat	9.96 Kcal
		% Daily Value*
Total Fat	1.11g	9%
Sodium	17.76mg	4%
Potassium	117.72mg	13%
Total Carbs	4.01g	7%
Sugars	1.4g	30%
Dietary Fiber	0.9g	19%
Protein	0.69g	7%
Vitamin C	7.7mg	69%
Vitamin A	0.2mg	29%
Iron	2.1mg	63%
Calcium	21.6mg	12%

* 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.