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My review
Vegan Italian Vegetable Soup
Jana Thornton
"A vegan main dish soup that is hearty and tastes great with crusty bread."
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Ingredients
servings 185Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 5068 Ratings
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Most helpful positive review
8/5/2007
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
5/26/2010
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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8/5/2007
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...
12/31/2009
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...
7/7/2010
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...
12/31/2011
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...
3/4/2008
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...
2/24/2004
Yum! Easy and quite tasty. I used orzo pasta instead of macaroni and doubled the garlic. Definitley a keeper!
10/20/2012
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...
10/14/2000
i had to add a little more chicken broth. This is a very good low fat meal. And make a great left over. :)
4/3/2012
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...