Italian Vegetable Soup

Italian Vegetable Soup

35 Reviews 5 Pics
Jana Thornton
Recipe by  Jana Thornton

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (35)

Rate This Recipe
MICHIELYN
10

MICHIELYN

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...

luvmykids
9

luvmykids

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! :)

cookingfool
7

cookingfool

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 37.2 g
  • 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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