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Italian Veal and Cannellini Bean Soup

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Italian Veal and Cannellini Bean Soup
  • Prep Time 15 min
  • Total Time 8 hr 30 min
  • Servings 6
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Add something new to family’s Italian cuisine tonight with veal and cannellini bean soup dinner.

Ingredients

1 1/2
pounds veal stew meat, cut into 1-inch pieces
3
medium stalks celery, cut into 1/4-inch slices (1 1/2 cups)
1
clove garlic, finely chopped
1
can (19 ounces) cannellini beans, rinsed and drained
1
can (14 1/2 ounces) ready-to-serve chicken broth
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1
teaspoon salt
1/4
teaspoon pepper
1
medium red bell pepper, chopped (1 cup)
1/4
cup lightly packed fresh basil leaves, cut into thin strips

Directions

  • 1 Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
  • 3 Stir in bell pepper and basil.
  • 4 Cover and cook on high heat setting about 15 minutes or until hot.
Tips  

Use larger basil leaves to cut into thin strips. Stack some leaves of similar size, and roll them up starting at a long side. Cut the roll of leaves crosswise into thin strips, using a sharp knife.

This Italian-influenced soup can be made with pork instead of veal. Be sure to trim all the extra fat from the pork before cutting into 1-inch pieces. In a hurry? Use 1 1/2 teaspoons of lemon pepper seasoning in place of the grated lemon peel, salt and pepper.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
(
Saturated Fat
2g
)
Cholesterol
70mg
Sodium
790mg
Total Carbohydrate
25g
(
Dietary Fiber
6g
)
Protein
28g
Daily Value*:
Iron
24%
24%
Exchanges:
1 Starch; 2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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