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Italian Vegetable Soup

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Ingredients
  Bulk italian sausage 1 Pound
  Onion 1 Medium, sliced
  Canned whole tomatoes 16 Ounce (1 Can)
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Zucchini/Yellow summer squash 2 Medium, cut into 1/4 inch slices
  Dried basil leaves 1⁄2 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown; drain.
Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until zucchini is tender, about 5 minutes.
Sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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4.27143
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2153 Calories from Fat 1283

% Daily Value*

Total Fat 141 g217%

Saturated Fat 50.7 g253.7%

Trans Fat 0 g

Cholesterol 371.3 mg123.8%

Sodium 7821.8 mg325.9%

Total Carbohydrates 137 g45.8%

Dietary Fiber 33.3 g133.4%

Sugars 30.5 g

Protein 124 g247.2%

Vitamin A 119.3% Vitamin C 202.1%

Calcium 53.9% Iron 99.9%

*Based on a 2000 Calorie diet

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Italian Vegetable Soup Recipe