Italian Vegetable Soup
Indulge in the heartwarming flavors of Italian Vegetable Soup, a nutrient-rich dish that promises comfort and satisfaction in every bowl. This soup is a celebration of vibrant vegetables, protein-packed beans, and hearty pasta, all simmered together to create a nourishing meal perfect for any occasion. In just 30 minutes, you can whip up this delightful recipe, making it an ideal choice for busy weeknights or cozy gatherings with family and friends. Whether enjoyed as a standalone dish or paired with crusty bread, this Italian Vegetable Soup offers versatility and warmth that will surely impress.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- ½ medium onion (chopped)
- 8 oz sliced fresh mushrooms
- 1 tsp minced garlic
- 2 (14.5 oz) cans diced Italian tomatoes (undrained)
- 1 (16 oz) can kidney beans (drained)
- 1 (16 oz) can Italian green beans (drained)
- 1 carrot (peeled and chopped)
- 1 zucchini (chopped)
- 1 (10.5 oz) can tomato soup (undiluted)
- 5 cups water or vegetable broth
- 8 oz rotini pasta noodles (uncooked)
Instructions
- In a large stockpot, sauté the chopped onion, mushrooms, and minced garlic over medium heat until the onion turns translucent.
- Stir in the diced tomatoes, tomato soup, water or vegetable broth, basil, oregano, salt, pepper, and chili powder. Bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- Add kidney beans, Italian green beans, carrot, zucchini, and uncooked rotini pasta to the pot.
- Continue simmering for another 15 minutes until the pasta is cooked through and vegetables are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 550mg
- Fat: 2g
- Saturated Fat: <0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://teffrecipes.com/italian-vegetable-soup/