ITALIAN VEGETABLE SOUP RECIPES

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

ITALIAN VEGETABLE SOUP RECIPE - FOOD.COM

Italian Vegetable Soup Recipe - Food.com 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.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 72.3, CarbohydrateContent 20.7, FiberContent 3.1, SugarContent 4.4, ProteinContent 6

ITALIAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Italian Vegetable Soup Recipe: How to Make It 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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 7 servings.

Number Of Ingredients 14

Ingredients

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, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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