Rating: 4 stars
113 Ratings
  • 5 star values: 53
  • 4 star values: 36
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3

This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

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  • Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Nutrition Facts

399 calories; protein 19.6g; carbohydrates 80.9g; fat 2.4g; sodium 381.8mg. Full Nutrition
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