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Italian Vegetable Soup

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  Water 1 Cup (16 tbs)
  Dried great northern beans/Navy / kidney beans 1⁄2 Cup (8 tbs)
  Chicken broth 4 Cup (64 tbs)
  Tomatoes 2 Small, chopped
  Carrots 2 Medium, sliced
  Stalk celery 1 , sliced
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Uncooked macaroni 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Green beans 4 Ounce, cut into 1-inch pieces
  Zucchini 2 Small, cut into 1-inch slices
  Grated parmesan cheese 2 Tablespoon

Heat water and dried beans to boiling in Dutch oven; boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).
Add Chicken Broth, tomatoes, carrots, celery, onion, garlic, macaroni, parsley, salt, basil, pepper and bay leaf to beans.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Add green beans and zucchini.
Heat to boiling; reduce heat.
Cover and simmer until macaroni and vegetables are tender, 10 to 15 minutes.
Remove bay leaf.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 972 Calories from Fat 107

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 5011.9 mg208.8%

Total Carbohydrates 167 g55.6%

Dietary Fiber 39.2 g156.9%

Sugars 35.1 g

Protein 55 g110.6%

Vitamin A 487.5% Vitamin C 210.3%

Calcium 76.4% Iron 67%

*Based on a 2000 Calorie diet

Italian Vegetable Soup Recipe