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Italian Chicken and Vegetable Soup
BAREFEET IN THE KITCHEN16Ingredients
70Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups chicken (*, diced into small bite-size pieces)
- 2 Tbsp. olive oil
- 1 leek (large, sliced in half and then slivered)
- 5 cloves garlic (minced)
- 2 cups carrots (sliced)
- 1 cup celery (thinly sliced)
- 8 oz. marinara sauce (I used some leftover 5 Minute Italian Marinara Sauce)
- 28 oz. diced tomatoes (petite)
- 1 1/2 cups great northern beans (cooked, or 1 can)
- 1 Tbsp. chicken bouillon (I used Better Than Bouillon)
- 1 tsp. kosher salt
- 1 tsp. oregano
- 1 tsp. basil
- 1/2 tsp. ground black pepper (freshly)
- 1 cup frozen corn
- 2 cups cabbage (diced into 1" pieces)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium1280mg53% |
Potassium1640mg47% |
Protein34g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber13g52% |
Sugars16g |
Vitamin A240% |
Vitamin C90% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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