A good soup to use up vegetables.

Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.

    Advertisement
  • Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition Facts

174 calories; protein 7g; carbohydrates 31.6g; fat 2.3g; cholesterol 2.2mg; sodium 1166.5mg. Full Nutrition
Advertisement

Reviews (14)

Most helpful positive review

Rating: 5 stars
07/01/2013
I found this soup fast and flavorful. I had a bowl this morning and It hit the spot. I'm a diabetic and find soup is a good way to control my salt fat and carbs. The only thing I changed was to trade the pasta for kidney beans and used V8 juice instead of tomato juice. Otherwise I stayed with the recipe. For lunch I am going to add a dollup of sour cream. yum! this ones a keeper. Tomorrow I think I will add some string beans. Thanks Shelly Read More
(3)

Most helpful critical review

Rating: 3 stars
03/22/2014
Made this for a neighbor who had been ill. When she brought me back the container she brought me three jars of different spices that "might have improved it." I didn't think it was too bad. Did need a bit of "something" -- glad she figured it out for me. LOL! (Pretty nervy if you ask me.) Read More
(10)
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/22/2014
Made this for a neighbor who had been ill. When she brought me back the container she brought me three jars of different spices that "might have improved it." I didn't think it was too bad. Did need a bit of "something" -- glad she figured it out for me. LOL! (Pretty nervy if you ask me.) Read More
(10)
Rating: 5 stars
07/01/2013
I found this soup fast and flavorful. I had a bowl this morning and It hit the spot. I'm a diabetic and find soup is a good way to control my salt fat and carbs. The only thing I changed was to trade the pasta for kidney beans and used V8 juice instead of tomato juice. Otherwise I stayed with the recipe. For lunch I am going to add a dollup of sour cream. yum! this ones a keeper. Tomorrow I think I will add some string beans. Thanks Shelly Read More
(3)
Rating: 5 stars
11/01/2013
Extremely good but I need a WAY bigger pot than what I have!:) Read More
(2)
Advertisement
Rating: 5 stars
07/22/2013
This is an excellent vegetable soup. I cut the number of servings down as needed. However I used a whole can of beans and the soup was too thick. I thinned it with additional chicken broth. I also used diced tomatoes with garlic and chili peppers. Made for a very spicy soup! Read More
(2)
Rating: 5 stars
12/20/2018
I submitted this original recipe as the following: Soup base: 4 cups chicken or vegetable broth 2 cups tomato juice (I use my own homemade tomato juice, which has more flavor) or V8 *add more broth as needed to thin out soup Vegetables: 2 carrots, chopped 2 celery stalks, chopped 1/2 zucchini, chopped 1/2 yellow squash, chopped 1 onion, diced 4 garlic cloves, diced 2 cups spinach 2 (14.5 oz) diced fire-roasted tomatoes 1 can kidney or cannellini beans, drained & rinsed *Handful of mushrooms, chopped *Handful of green beans, chopped *I don’t really measure the amount these items. ***you could also add corn, peas or any other vegetables. I just use up whatever I have.*** Seasonings: 1 1/2 teaspoons Oregano 1 1/2 teaspoons Basil 1 teaspoon Thyme 1 teaspoon Parsley 1 teaspoon Rosemary 1 teaspoon Marjoram 1 Bay leaf 2-3 pinches of Sea Salt 1-2 pinches of Pepper Dash of Paprika ***Add some red pepper flakes if you want a little spice. Pasta - Ditalini, Rotelle or Shell-shaped ***NOTE: I don’t know why Allrecipes kitchen changes some recipes as they are originally submitted, but this is how I make it. Read More
(2)
Rating: 3 stars
03/06/2014
As is I found it somewhat plain. I added cayenne basil a little liquid smoke & heavy on the black pepper to give it some zip. Served with fresh grated parmesan. Read More
Advertisement
Rating: 4 stars
03/25/2019
Got good reviews and many seconds. I believe this is a 5 star recipe but i would change my version a bit. I pretty much followed the recipe but added mushrooms and substituted kale for spinach. I tend to worry during the making and add more of components than called for so i after the fact added a lot of broth and tomato juice. Still was like stew (not a bad thing) but too many noodles. I read the maker s review and added a lot more spices than on the published list. It was very tasty. Definitely on my list for another try but I ll stick with the spices and back off on noodles and extra quantities of veggies. Read More
Rating: 4 stars
07/21/2018
i diced my own tomato and added tomato sauce. also used vegetable broth in place of chicken broth. The seasonings i eyeballed but i'm sure was much more than recommended. Also used tiny shells for the pasta. Read More
Rating: 5 stars
01/20/2020
I was going to make this soup the way it was written. Then when going through the comments I read the one from the original Cook. I was amazed at how different it was! I used the herb mixture from her comments and it is fabulous! Read More