Italian Vegetable Soup
Italian Vegetable Soup is a comforting and nutritious dish that showcases a vibrant array of vegetables and hearty flavors. Quick to prepare in just 30 minutes, this recipe is ideal for busy weeknights or cozy gatherings. Packed with essential nutrients and rich Italian herbs, each bowl is both satisfying and delicious. Customize it with your favorite veggies or beans for an extra nutritional boost, making it a family-favorite meal that everyone will love. Plus, it’s freezer-friendly, so you can enjoy leftovers anytime!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- ½ medium onion (chopped)
- 8 oz sliced fresh mushrooms
- 1 (16-oz) can kidney beans, drained
- 1 (16-oz) can Italian green beans, drained
- 1 carrot (peeled and chopped)
- 1 zucchini (chopped)
- 5 cups water or vegetable broth
- 2 (14.5-oz) cans diced tomatoes
- 1 (10.5-oz) can tomato soup
- 1 tsp minced garlic
- 2½ tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tsp chili powder
- 8 oz rotini pasta noodles (uncooked)
Instructions
- In a Dutch oven or large stockpot over medium heat, sauté the onion and mushrooms until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the diced tomatoes, tomato soup, water or broth, basil, oregano, salt, black pepper, and chili powder. Bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Incorporate the kidney beans, green beans, carrot, zucchini, and uncooked rotini pasta into the pot. Stir well.
- Simmer for another 15 minutes until all ingredients are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 540mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://juliaflavors.com/italian-vegetable-soup/