Quick Italian Vegetable Soup

4.6
(135)

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

10
10
10
10
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 carrots, sliced

  • 2 stalks celery, sliced

  • 1 (16 ounce) can diced plum tomatoes

  • 2 teaspoons Italian seasoning

  • 2 cubes beef bouillon

  • 6 cups water

  • 2 zucchinis, quartered and sliced

  • 2 cups sliced cabbage

  • 1 teaspoon garlic salt

  • salt and ground black pepper to taste

  • ½ cup freshly grated Parmesan cheese

Directions

  1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

  2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts (per serving)

93 Calories
5g Fat
10g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 93
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 1210mg 53%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 5g
Vitamin C 31mg 155%
Calcium 138mg 11%
Iron 2mg 8%
Potassium 449mg 10%

* 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.

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