"A vegan main dish soup that is hearty and tastes great with crusty bread." — Jana Thornton
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2 (14.5 ounce) cans
1 (28 ounce) can
peeled and crushed tomatoes
carrots, coarsely chopped
frozen green beans
celery, thickly sliced
frozen pearl onions
1 (15 ounce) can
kidney beans, drained
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...
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 that's the beauty of this soup, it's very versatile. Quick and healthy :) Today I made it with corn and I also threw in some ABC noodles. Mykids love this soup! :)
Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic. Definitley a keeper!
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 macaroni alphabet pasta to entice my kids. DO NOT substitute anything for pearl onions, nothing else will do.
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. Every time I have gotten great respnse from a very picky family!
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 vegetable soup and easy to throw together. One can of kidney beans seemed a little sparse, so next time I’ll add a second can.
i had to add a little more chicken broth. This is a very good low fat meal. And make a great left over. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 11
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