Vegan Italian Vegetable Soup

Name: Vegan Italian Vegetable Soup
Yield: 6 servings
Ingredients: 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; ⅓ 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

Rating: 4.43 stars

74 Ratings
54 Reviews
12 Photos

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

By Jana Thornton

Gallery

Recipe Summary

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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; protein 9.1g 18% DV; carbohydrates 37.2g 12% DV; fat 1.3g 2% DV; cholesterol 0mg; sodium 634.4mg 25% DV. Full Nutrition

Reviews (54)

Most helpful positive review

MICHIELYN

08/06/2007

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... Read More

Helpful

(15)

Most helpful critical review

havenleah

05/27/2010

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. Read More

Helpful

(2)

74 Ratings

5 star values: 44
4 star values: 24
3 star values: 2
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MICHIELYN

08/06/2007

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... Read More

Helpful

(15)

luvmykids

02/17/2010

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 that's the beauty of this soup it's very versatile. Quick and healthy:) Today I made it with corn and I also threw in some ABC noodles. Mykids love this soup!:) Read More

Helpful

(12)

keeperathome

07/08/2010

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 macaroni alphabet pasta to entice my kids. DO NOT substitute anything for pearl onions nothing else will do. Read More

Helpful

(9)

bellepepper

02/20/2014

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 vegetable soup and easy to throw together. One can of kidney beans seemed a little sparse so next time I ll add a second can. UPDATE 1/17/14: I made this again as follows: I used chicken broth and chicken bouillon as before the tomatoes 1 cup each of carrots celery and pearl onions no green beans macaroni or beans. I used two zucchini and one yellow summer squash. Great flavor and really low in calories! Read More

Helpful

(7)

cookingfool

02/24/2004

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

Helpful

(7)

cattabella

03/04/2008

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. Every time I have gotten great respnse from a very picky family! Read More

Helpful

(7)

Miss Chen

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 just until the garlic is fragrant. I used fresh green beans. Added some frozen sweet corn. A tiny pinch of dried oregano. Some s & p. I served it with grilled cheese sandwich. It was excellent! Read More

Helpful

(5)

Regan

08/29/2002

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

Helpful

(5)

Brenda

05/20/2009

I love this recipe! I added more broth (32 oz) to use the whole container which I think it really needed a little more liquid anyway. And used 28 oz can diced tomatoes because that's what I had. Didn't have macaroni so I used ziti. I probably cooked it about twice as long so the zucchini and ziti were more done. We will definitely be making this one again! Read More

Helpful

(4)

havenleah

05/27/2010

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. Read More

Helpful

(2)

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Nutritional Information

Vegan Italian Vegetable Soup

Servings Per Recipe: 6
Calories: 184.7

% Daily Value *

protein: 18 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 38 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 115 %

niacin equivalents: 27 %

vitamin b6: 25 %

vitamin c: 43 %

folate: 16 %

calcium: 11 %

iron: 22 %

magnesium: 16 %

potassium: 19 %

sodium: 25 %

thiamin: 33 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

*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.

Reviews for: Photos of Vegan Italian Vegetable Soup

1 of 54

All Reviews

MICHIELYN

08/06/2007

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...

Helpful

(15)

luvmykids

02/17/2010

Helpful

(12)

keeperathome

07/08/2010

Helpful

(9)

bellepepper

02/20/2014

Helpful

(7)

cookingfool

02/24/2004

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

Helpful

(7)

cattabella

03/04/2008

Helpful

(7)

Miss Chen

10/20/2012

Helpful

(5)

Regan

08/29/2002

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

Helpful

(5)

Brenda

05/20/2009

Helpful

(4)

havenleah

05/27/2010

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.

Helpful

(2)