Italian Vegetable Soup
Italian Vegetable Soup is the perfect dish for a cozy meal, delivering a hearty blend of fresh vegetables and robust flavors. This nutritious soup is simple to prepare, taking just 40 minutes from prep to table. Packed with vibrant ingredients like zucchini, carrots, and kidney beans, it’s not only delicious but also incredibly satisfying. Whether you serve it as a main dish or alongside crusty bread and a salad, this soup is sure to please everyone at the table. Its versatility allows for easy customization, so feel free to add your favorite veggies or adjust the spices to suit your taste. Plus, it freezes beautifully for those busy days when you need a quick meal on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ medium onion (chopped)
- 8 oz sliced fresh mushrooms
- 1 carrot (peeled and chopped)
- 1 zucchini (chopped)
- 2 cans diced Italian tomatoes (14.5 oz each)
- 1 can tomato soup (10.5 oz, undiluted)
- 1 can kidney beans (16 oz, drained)
- 1 can Italian green beans (16 oz, drained)
- 5 cups water or vegetable broth
- 8 oz rotini pasta noodles (uncooked)
Instructions
- In a large stockpot, sauté onion and mushrooms over medium heat until softened.
- Add garlic and cook for another 30 seconds.
- Stir in diced tomatoes, tomato soup, broth, basil, oregano, salt, pepper, and chili powder; bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Add kidney beans, green beans, carrot, zucchini, and uncooked pasta; simmer for an additional 15 minutes until all ingredients are tender.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://trandtaste.com/italian-vegetable-soup/