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Italian Vegetable Soup
Submitted by:  Jana Thornton
    

 

 
  Prep Time:   5 Minutes
Cook Time:  30 Minutes

 

" A vegan main dish soup that is hearty and tastes great with crusty bread.  "
 
Ingredients
2 (14.5 ounce) cans vegetable broth
1 (28 ounce) can peeled and crushed tomatoes
2 large carrots, coarsely chopped
1/2 cup frozen green beans
1 stalk celery, thickly sliced
1/3 cup frozen pearl onions
2 cloves garlic, minced
1 tablespoon dried parsley
3/4 teaspoon dried basil
1 bay leaf
1 cube vegetable bouillon
1/2 cup macaroni
1 (15 ounce) can kidney beans, drained
3 small zucchinis, cubed
   
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.

 
 
Makes 6 servings

 

 
Nutrition at a glance
Servings Per Recipe: 6
amount
per serving
Calories 176
Protein 10g
Total Fat 1g
Sodium 2236mg
Cholesterol -
Carbohydrates 35g
Fiber -