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Italian Vegetable Soup

Italian Vegetable Soup Recipe

  • 2 (14.5 ounce) cans vegetable broth
  • 1 (28 ounce) can peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen green beans
  • 1 stalk celery, thickly sliced
  • 1/3 cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 3/4 teaspoon dried basil
  • 1 bay leaf
  • 1 cube vegetable bouillon
  • 1/2 cup macaroni
  • 1 (15 ounce) can kidney beans, drained
  • 3 small zucchinis, cubed
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 185
Total Fat 1.3g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 634mg
Total Carbohydrate 37.2g
Dietary Fiber 9.5g
Sugars 5.1g
Protein 9.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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