Total Time
1hr
Prep 10 mins
Cook 50 mins

This is a good, basic vegetable soup. You can enhance it with additional vegetables of your choosing. Add fresh-baked bread or muffins and a salad for a satisfying meal.

Ingredients Nutrition

Directions

  1. Combine onion, garlic, carrot, celery, potato, and parsley in a large pot. Add tomato juice, water or broth, Italian herbs, and black pepper. Bring to a simmer, then cover and cook 20 minutes.
  2. Add zucchini, pasta, kidney beans, chopped greens, and basil. Cover and simmer until pasta is tender, about 20 minutes. Add extra tomato juice or water for a thinner soup.

Reviews

(1)
Most Helpful

This is reviewed for PAC Fall 06. This is a very good soup and at only 4% fat and under 4 g's of sugar my diabetic self is very happy indeed. I used the veggie stock option and a package of frozen chopped spinach. I think that the veggie stock helped a lot to add body and depth to the flavor. Is there anything nicer than a good soup or stew simmering slowly on the stove? I did cut the garlic back to two cloves and for us that was just right and I didn't drain the beans. It all went into the pot. This is a good soup right off the stove and I expect it will be even better tomorrow at lunch. It's a keeper. Loved it.

Annacia September 26, 2006

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