Italian Vegetable Soup Recipe

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. olive oil; 2 c. 1/2-inch chunks well scrubbed potatoes; 1 large onion; 2 tsp. minced garlic; 4 c. chicken broth; 3 c. water; 1 can whole tomatoes in juice; 8 oz. ditalini; 1 c. canned white kidney beans; 2 1/2 c. frozen broccoli and cauliflower florets; Freshly ground pepper; chopped fresh basil; grated Romano cheese

Servings: persons

1 tbsp. olive oil
2 c. 1/2-inch chunks well scrubbed potatoes
1 large onion
2 tsp. minced garlic
4 c. chicken broth
3 c. water
1 can whole tomatoes in juice
8 oz. ditalini
1 c. canned white kidney beans
2 1/2 c. frozen broccoli and cauliflower florets
Freshly ground pepper
chopped fresh basil
grated Romano cheese

1
Heat oil in a 3- to 4-quart pot.
2
Add potatoes, onion and garlic and cook over medium heat 2 minutes or until onion is wilted.
3
Add broth, bring to a boil, reduce heat, cover and simmer 4 minutes or until potatoes are firm-tender.
4
Add water, tomatoes, pasta and beans.
5
Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.
6
Add broccoli and cauliflower.
7
Simmer 5 minutes or until tender.
8
Season with pepper, garnish with basil and serve with the cheese.

667

kcal

Calories

Fat

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 1 tbsp. olive oil, 2 c. 1/2-inch chunks well scrubbed potatoes, 1 large onion, 2 tsp. minced garlic, 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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