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Italian Veal and Cannellini Bean Soup

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  • Prep 15 min
  • Total 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.
By Betty Crocker Kitchens
Updated Apr 22, 2010
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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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

235 Calories, 5g Total Fat, 28g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
45
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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