Italian Vegetable Soup Recipe
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Italian Vegetable Soup

By: Jana Thornton  
"A vegan main dish soup that is hearty and tastes great with crusty bread."

Rating: This weblink has been rated 26 times with an average star rating of 4.4 Read Reviews (17)

Rate/Review | 808 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 (14.5 ounce) cans vegetable broth
  • 1 (28 ounce) can peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen green beans
  • 1 stalk celery, thickly sliced
  • 1/3 cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 3/4 teaspoon dried basil
  • 1 bay leaf
  • 1 cube vegetable bouillon
  • 1/2 cup macaroni
  • 1 (15 ounce) can kidney beans, drained
  • 3 small zucchinis, cubed

Directions

  1. In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
  2. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 185 | Total Fat: 1.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2007 by MICHIELYN 
This is something I make almost weekly (sometimes more). It's really great for when all my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2004 by cookingfool 
Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Regan 
i had to add a little more chicken broth. This is a very good low fat meal. And make a great... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by marlowegarp 
Tasty! The only reason I didn't give it four was because it did not keep well, which is half... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by AZAlyssa 
I used dried cheese ravioli in place of the macaroni. Also used dehydrated onion and garlic. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by cattabella 
Wonderful recipe and great for adapting to whatever veggies, beans or pasta you have on hand.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2006 by midget 
Really delicious vege soup, i left out the macaroni and kidney beans to make a lighter meal... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by Brenda 
I love this recipe! I added more broth (32 oz) to use the whole container, which I think it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2009 by Cookies 
Very good, hearty soup. I used Ditali pasta instead of macaroni and added more veggies such... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Stephn 
this was AWESOME. i used only fresh veggies and used Unico Herbs & Spices Diced tomatoes,... MORE

 
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