Italian Vegetable Soup

Italian Vegetable Soup

39

"A vegan main dish soup that is hearty and tastes great with crusty bread."
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Ingredients

servings 185 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

39
  1. 56 Ratings

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Most helpful positive review

I've made this soup several times now and we always enjoy it. The first time I followed the recipe exactly but now I change it up to suit what's in our fridge and pantry on any given day. But th...

Most helpful critical review

This was soup was meh. I substituted fresh tomatoes and green beans since I try to use canned food as little as possible. Regardless, it was nothing special.

I've made this soup several times now and we always enjoy it. The first time I followed the recipe exactly but now I change it up to suit what's in our fridge and pantry on any given day. But th...

This is something I make almost weekly (sometimes more). It's really great for when all my veggies are starting to go bad. Very easy to customize...

Loved this as a low calorie, vegetarian, easy, filling meal. Soups are great to tweak to personal taste. My personal taste is to use 3 carrots and 2 zucchini and 3 cloves of garlic. I also used...

Wonderful recipe and great for adapting to whatever veggies, beans or pasta you have on hand. I have made this 4 times now, and each time I play with ingredients following the basic recipe. Ever...

Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic. Definitley a keeper!

I made this recipe but used chicken broth and chicken bouillon. I omitted the green beans because I didn’t have any. And I used mini bow tie pasta and cooked it separately. This was a nice ve...

i had to add a little more chicken broth. This is a very good low fat meal. And make a great left over. :)

I added 1 more carrot and 1 more celery. Hubby doesn't like pasta or beans in soup, so I substituted with 2 Yukon Gold potatoes. I sauteed the carrots, celery and garlic with a little olive oil...

Excellent recipe! I didn't have italian sausage so I substitued Kielbasa. I also used chicken bouillon instead of vegetable broth. Spiced up a little extra to my taste, and it was loved by al...