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Vegan Italian Vegetable Soup

Rated as 4.4 out of 5 Stars

"A vegan main dish soup that is hearty and tastes great with crusty bread."
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servings 185
Original recipe yields 6 servings


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  1. 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.
  2. 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

Per Serving: 185 calories; 1.3 37.2 9.1 0 634 Full nutrition

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  1. 68 Ratings

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Most helpful positive review

This is something I make almost weekly (sometimes more). It's really great for when all my veggies are starting to go bad. Very easy to customize...

Most helpful critical review

This was soup was meh. I substituted fresh tomatoes and green beans since I try to use canned food as little as possible. Regardless, it was nothing special.

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This is something I make almost weekly (sometimes more). It's really great for when all my veggies are starting to go bad. Very easy to customize...

I've made this soup several times now and we always enjoy it. The first time I followed the recipe exactly but now I change it up to suit what's in our fridge and pantry on any given day. But th...

Loved this as a low calorie, vegetarian, easy, filling meal. Soups are great to tweak to personal taste. My personal taste is to use 3 carrots and 2 zucchini and 3 cloves of garlic. I also used...

I made this recipe but used chicken broth and chicken bouillon. I omitted the green beans because I didn’t have any. And I used mini bow tie pasta and cooked it separately. This was a nice ve...

Wonderful recipe and great for adapting to whatever veggies, beans or pasta you have on hand. I have made this 4 times now, and each time I play with ingredients following the basic recipe. Ever...

Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic. Definitley a keeper!

I added 1 more carrot and 1 more celery. Hubby doesn't like pasta or beans in soup, so I substituted with 2 Yukon Gold potatoes. I sauteed the carrots, celery and garlic with a little olive oil...

i had to add a little more chicken broth. This is a very good low fat meal. And make a great left over. :)

I had to double the ingredients and STILL RAN OUT before everybody had their share; Next time I will have to quadruple the ingredients. Everybody went CRAZY over this recipe. Well done Jana Tho...