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    You are in: Home / Recipes / Italian Vegetable Soup Recipe
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    Italian Vegetable Soup

    Italian Vegetable Soup. Photo by Charlotte J

    1/1 Photo of Italian Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    AmyZoe's Note:

    This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin.

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    Ingredients:

    Serves: 6-8

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In a 3-quart saucepan, brown sausage and onion and drain.
    2. 2
      Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
    3. 3
      Reduce heat and simmer for 5 minutes or until zucchini is tender.
    4. 4
      Sprinkle each serving with cheese.

    Ratings & Reviews:

    • on September 08, 2010

      55

      A few chops here and there as the meat browns and you're 15 minutes away from a delicious meal. I did add about 1 1/2 teaspoon of basil. I have more zucchini so I'll be making this again. Made for Zaar Cookbook Tag 2010

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

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    Nutritional Facts for Italian Vegetable Soup

    Serving Size: 1 (320 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 394.7
     
    Calories from Fat 229
    58%
    Total Fat 25.4 g
    39%
    Saturated Fat 8.6 g
    43%
    Cholesterol 58.2 mg
    19%
    Sodium 1453.0 mg
    60%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.4 g
    17%
    Protein 17.6 g
    35%

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