Italian Soup
This flavorful soup from Mary Ann Van Wassenhove of Mitchell, South Dakota, is a breeze to make and is heartier than other, similar soups, thanks to nutrient-packed kidney beans and broccoli.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
253 calories; fat 15g; cholesterol 36mg; saturated fat 6g; carbohydrates 18g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 12g; vitamin a 4622.9IU; vitamin c 22.6mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.3mg; folate 38.5mcg; vitamin b12 0.4mcg; sodium 1015mg; potassium 461mg; calcium 115mg; iron 2.1mg.