Italian Vegetable Soup

Italian Vegetable Soup

Jana Thornton 0

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

Ingredients {{adjustedServings}} servings 185 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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  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 39

  1. 55 Ratings


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! :)


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...


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.