Recipe by Jana Thornton
"A vegan main dish soup that is hearty and tastes great with crusty bread."
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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! :)
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.
Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic. Definitley a keeper!
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. UPDATE 1/17/14: I made this again as follows: I used chicken broth and chicken bouillon as before, the tomatoes, 1 cup each of carrots, celery and pearl onions, no green beans, macaroni, or beans. I used two zucchini and one yellow summer squash. Great flavor and really low in calories!
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
The hard work's over, now celebrate the leftovers.
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