Hearty Italian Style Soup

Shared by: FIONA

3 Points Per Serving

2 - 14-1/2oz cans beef broth

2 cups shredded cabbage

1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up

2 medium potatoes (unpeeled, if desired), cubed

1/2 cup chopped carrot

1/2 cup sliced celery

1/2 cup chopped onion

1/4 cup snipped fresh parsley

1 tsp. dried Italian seasoning, crushed

1/4 tsp. garlic salt

1/4 tsp. pepper

1 - 15 or 19oz can white kidney beans, rinsed and drained

1-1/2 cups chopped cooked beef or chicken (about 8 ounces)

1.In a large saucepan or Dutch oven combine beef broth, cabbage, undrained tomatoes, potatoes, carrot, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat.Simmer,covered, about 20 minutes or until vegetables are tender. 2. Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.(If desired, divide hot soup among 6 airtight containers. Store up to 3 days in the refrigerator.)

Makes 6 main-dish servings.

Nutrition facts per serving: 203 calories, 4g total fat (1g saturated fat), 34mg cholesterol, 711mg sodium, 28g carbohydrate, 6g fiber, 19g protein.

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable.