Italian Vegetable Soup
Italian Vegetable Soup is a vibrant and wholesome dish that captures the essence of fresh, seasonal vegetables. Perfect for any occasion, this hearty soup is packed with nutrients and flavor, making it an ideal choice for family dinners or meal prep. Ready in just 30 minutes, this comforting bowl of goodness features a delightful blend of vegetables, beans, and pasta, making it both filling and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ medium onion, chopped
- 8 oz fresh mushrooms, sliced
- 1 carrot, peeled and chopped
- 1 zucchini, chopped
- 1 (16 oz) can kidney beans, drained
- 1 (16 oz) can Italian green beans, drained
- 2 (14.5 oz) cans diced Italian tomatoes, undrained
- 1 (10.5 oz) can tomato soup, undiluted
- 5 cups vegetable broth or water
- 8 oz rotini pasta noodles
Instructions
- In a Dutch oven or large stockpot, sauté the chopped onion and sliced mushrooms over medium heat until softened.
- Add minced garlic and cook for an additional 30 seconds before adding the diced tomatoes, tomato soup, vegetable broth or water, basil, oregano, salt, pepper, and chili powder. Bring to a boil.
- Lower the heat and let the soup simmer for about 15 minutes to meld the flavors.
- Stir in the kidney beans, green beans, carrot, zucchini, and uncooked rotini pasta. Continue to simmer for another 15 minutes until the pasta is tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/italian-vegetable-soup/