Vegan Italian Vegetable Soup recipe

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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

Nutrition Info

184.7 calories
carbohydrate: 37.2 g
cholesterol: : -
fat: 1.3 g
fiber: 9.5 g
protein: 9.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 634.4 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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