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 caloriescarbohydrate: 37.2 gcholesterol: : -fat: 1.3 gfiber: 9.5 gprotein: 9.1 gsaturatedFat: 0.1 gservingSize: -sodium: 634.4 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Italian Vegetable Soup
Directions
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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.
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.