Vegan Italian Vegetable Soup


A vegan main dish soup that is hearty and tastes great with crusty bread.

6 servings


  • 2 (14.5 ounce) cans vegetable broth

  • 1 (28 ounce) can peeled and crushed tomatoes

  • 2 large carrots, coarsely chopped

  • ½ cup frozen green beans

  • 1 stalk celery, thickly sliced

  • cup frozen pearl onions

  • 2 cloves garlic, minced

  • 1 tablespoon dried parsley

  • ¾ teaspoon dried basil

  • 1 bay leaf

  • 1 cube vegetable bouillon

  • ½ cup macaroni

  • 1 (15 ounce) can kidney beans, drained

  • 3 small zucchinis, cubed


  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
1g Fat
37g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 185
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 634mg 28%
Total Carbohydrate 37g 14%
Dietary Fiber 10g 34%
Total Sugars 5g
Protein 9g
Vitamin C 26mg 128%
Calcium 114mg 9%
Iron 4mg 22%
Potassium 670mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.