Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Harvest Vegetable Soup Recipe
    Lost? Site Map

    Italian Harvest Vegetable Soup

    Italian Harvest Vegetable Soup. Photo by WiGal

    1/1 Photo of Italian Harvest Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Miss_Elaine's Note:

    As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don’t have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Chop celery, carrots, and onion into 1/2-inch dice.
    2. 2
      Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
    3. 3
      Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
    4. 4
      Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

    Browse Our Top Low Protein Recipes

    Ratings & Reviews:

    • on March 31, 2012

      55

      I have been "eyeing up" this recipe for quite a while and so glad that I have made and truly enjoyed-still smacking my lips. Delicious, attractive, versatile, and pretty much have ingredients on hand. I like fennel so worked with bulb and that particular taste in here is very subtle not overwhelming. I did put in quite a bit of salt guessing 1 teaspoon and know I put in 1/4 teaspoon pepper as we love black pepper. Not sure why the bell pepper in ingredient list is divided. Thank you Miss_Elaine for a wonderful lunch! Made for Spring PAC 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Italian Harvest Vegetable Soup

    Serving Size: 1 (440 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 119.9
     
    Calories from Fat 38
    32%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 63.8 mg
    2%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 5.6 g
    22%
    Protein 3.6 g
    7%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes