Italian Vegetable Soup33 Reviews
“A vegan main dish soup that is hearty and tastes great with crusty bread.” - by Jana Thornton
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 185 cal
- 1.3 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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......" See more"
"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 t..." See morehe 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! :)"
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