Italian Vegetable Soup Recipes

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ITALIAN VEGETABLE SOUP



Italian vegetable soup image

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

Provided by Good Food team

Categories     Dinner, Soup

Time 1h10m

Number Of Ingredients 15

2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded

Steps:

  • Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
  • Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.

Provided by Anissa

Categories     Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • In a large saucepan, combined the first nine ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
  • Add the pasta and tomatoes; heat through.
  • Discard bay leaf before serving.

Nutrition Facts : Calories 111.7, Fat 1.2, SaturatedFat 0.3, Sodium 72.3, Carbohydrate 20.7, Fiber 3.1, Sugar 4.4, Protein 6

VEGAN ITALIAN VEGETABLE SOUP



Vegan Italian Vegetable Soup image

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

Provided by Jana Thornton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 14

2 (14.5 ounce) cans vegetable broth
1 (28 ounce) can peeled and crushed tomatoes
2 large carrots, coarsely chopped
½ cup frozen green beans
1 stalk celery, thickly sliced
⅓ cup frozen pearl onions
2 cloves garlic, minced
1 tablespoon dried parsley
¾ teaspoon dried basil
1 bay leaf
1 cube vegetable bouillon
½ cup macaroni
1 (15 ounce) can kidney beans, drained
3 small zucchinis, cubed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 37.2 g, Fat 1.3 g, Fiber 9.5 g, Protein 9.1 g, SaturatedFat 0.1 g, Sodium 634.4 mg, Sugar 5.1 g

HOMEMADE ITALIAN VEGETABLE SOUP



Homemade Italian Vegetable Soup image

"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.

Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

Steps:

  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

TUSCAN VEGETABLE SOUP



Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Makes a lot and is very, very good.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Steps:

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g

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