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."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (30)

 

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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 Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 5, 2007 by MICHIELYN   view full review
This is something I make almost weekly (sometimes more). It's really great for when all my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 24, 2004 by cookingfool   view full review
Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic....
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 17, 2010 by luvmykids   view full review
I've made this soup several times now and we always enjoy it. The first time I followed the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 4, 2008 by cattabella   view full review
Wonderful recipe and great for adapting to whatever veggies, beans or pasta you have on hand....
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 29, 2002 by Regan   view full review
i had to add a little more chicken broth. This is a very good low fat meal. And make a great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 30, 2010 by carana   view full review
Excellent recipe! I didn't have italian sausage so I substitued Kielbasa. I also used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 8, 2010 by keeperathome   view full review
Loved this as a low calorie, vegetarian, easy, filling meal. Soups are great to tweak to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 9, 2010 by ieatwithgusto   view full review
This soup completely hit the spot. So filling and good for you!
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 20, 2009 by Brenda   view full review
I love this recipe! I added more broth (32 oz) to use the whole container, which I think it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 17, 2009 by Cookies   view full review
Very good, hearty soup. I used Ditali pasta instead of macaroni and added more veggies such...

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