Italian Soup

Per Serving: cal. (kcal) 253, Fat, total (g) 15, chol. (mg) 36, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 12, vit. A (IU) 4622.91, vit. C (mg) 22.61, Thiamin (mg) 0.33, Riboflavin (mg) 0.16, Niacin (mg) 2.36, Pyridoxine (Vit. B6) (mg) 0.26, Folate (µg) 38.5, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 1015, Potassium (mg) 461, calcium (mg) 115, iron (mg) 2.1, Percent Daily Values are based on a 2,000 calorie diet

Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain fat, if necessary.
2. Add undrained tomatoes, beans, the water, broth, celery, carrot, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender.
3. Serve in bowls topped with cheese. Serve with garlic bread, if desired.

Crumbled Italian sausage adds slow cooked flavor to this broth-based soup that’s filling enough for dinner and delicious enough to serve at a party.