Italian Vegetable Soup Recipe -
Italian Vegetable Soup Recipe

Italian Vegetable Soup

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
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! :)

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.

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...

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.

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!

Feb 24, 2004

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

Feb 20, 2014

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!

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. :)


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  • 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.

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