Italian Vegetable Soup

Total Time
35mins
Prep 5 mins
Cook 30 mins

Ingredients Nutrition

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.
  2. Reduce heat.
  3. Cover and simmer 15 minutes.
  4. Stir in macaroni, kidney beans, and zucchini.
  5. Bring soup back to a boil, and then reduce heat to simmer.
  6. Cover and cook for 10-15 minutes.
  7. Remove bay leaf and serve.

Reviews

(2)
Most Helpful

This was SO good! I substituted yellow onion for the pearl onions and I didn't have any vegetable bouillon cubes but I added and extra celery stalk and salt and pepper and it turned out really great. I love this and will be cooking it again! So easy too.

Melissa K. October 27, 2009

This had a great flavor! It is so healthy too. I added some various other vegetables into the mix (like peas), but left out the macaroni. It tasted great, and made well over enough to freeze for later. Thanks!

zoegirl21 February 01, 2009

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