Italian Vegetable Soup Recipe

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 1/2 ounce) cans vegetable broth; 1 (28 ounce) canpeeled and crushed tomatoes; 2 large carrots, coarsely chopped; ½ cup frozen green beans; 1 stalk celery, thickly sliced; ⅓ cup frozen pearl onions; 2 garlic cloves, minced; 1 tablespoon dried parsley; ¾ teaspoon dried basil; 1 bay leaf; 1 vegetable bouillon cube; ½ cup macaroni; 1 (15 ounce) can kidney beans, drained; 3 small zucchini, cubed

Servings: persons

2 (14 1/2 ounce) cans vegetable broth
1 (28 ounce) canpeeled and crushed tomatoes
2 large carrots, coarsely chopped
½ cup frozen green beans
1 stalk celery, thickly sliced
⅓ cup frozen pearl onions
2 garlic cloves, minced
1 tablespoon dried parsley
¾ teaspoon dried basil
1 bay leaf
1 vegetable bouillon cube
½ cup macaroni
1 (15 ounce) can kidney beans, drained
3 small zucchini, cubed

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.
2
Reduce heat.
3
Cover and simmer 15 minutes.
4
Stir in macaroni, kidney beans, and zucchini.
5
Bring soup back to a boil, and then reduce heat to simmer.
6
Cover and cook for 10-15 minutes.
7
Remove bay leaf and serve.

165

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14 1/2 ounce) cans vegetable broth, 1 (28 ounce) canpeeled and crushed tomatoes, 2 large carrots, coarsely chopped, ½ cup frozen green beans, and more.

Yes, Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Soup

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