Italian Vegetable Soup

Read Reviews (33)

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

Directions

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.
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.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Aug 05, 2007

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...

—MICHIELYN

See full review »

Most Helpful Critical Review

May 27, 2010

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.

—havenleah

See full review »

49 Ratings

Feb 17, 2010

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! :)

—luvmykids

See full review »

Feb 24, 2004

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

—cookingfool

See full review »

Jul 08, 2010

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.

—keeperathome

See full review »

Mar 04, 2008

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!

—cattabella

See full review »

Dec 31, 2011

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.

—bellepepper

See full review »

Aug 29, 2002

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

—Regan

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Italian Vegetable Soup

Italian Vegetable Soup with Beans, Spinach & Pesto

Quick Italian Vegetable Soup

Italian Ribollita (Vegetable and Bread Soup)

Easy Vegetable Soup I

Hearty Vegetable Soup

Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Vegetable Cheese Soup I

Chunky Vegetarian Vegetable Soup (Fast and Easy)

Roasted Vegetable and Kale Soup

Nutrition

Calories
185 kcal
9%

Carbohydrates
37.2 g
12%

Cholesterol
0 mg
0%

Fat
1.3 g
2%

Fiber
9.5 g
38%

Protein
9.1 g
18%

Sodium
634 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Vegetable Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 185
Calories from Fat: 11

% Daily Value *
Total Fat 1.3g 2 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
Sodium 634mg 25 %
** Potassium 670mg 19 %
Total Carbohydrates 37.2g 12 %
** Dietary Fiber 9.5g 38 %
Protein 9.1g 18 %
** Sugars 5.1g
Vitamin A 115 %
Vitamin C 43 %
Calcium 14 %
Iron 39 %
** Thiamin 33 %
** Niacin 27 %
** Vitamin B6 25 %
** Magnesium 16 %
** Folate 35 %

* 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.