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Italian Vegetable Soup



Italian Vegetable Soup
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour Source: DCC
Food Groups: Vegetables, Grains, Protein
Meal Type: Soup & Stews
Origin: Italian
Special Features: Make Ahead

A hearty full-flavored soup and delicious meal. Would be great with a salad.

Ingredients:

1 lb bulk Italian sausage
2 cups chopped onion
2 cloves garlic, finely chopped
7 cups water
4 medium carrots, pared and sliced
1 (28oz) can whole tomatoes,
undrained, coarsely chopped
2 Tbsp beef flavored instant
bouillon or 6 beef-flavored
bouillon cubes
1 tsp Italian seasoning
1/4 tsp pepper
1 1/2 cups coarsely chopped
zucchini
1 (15oz) can garbanzo beans,
drained
1 cup uncooked Rotini or Elbow
macaroni

Preparation:

In large kettle or Dutch oven, brown sausage, onion and garlic; pour off fat. Add water, carrots, tomatoes with juice, bouillon, Italian seasoning and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini. Cook 15-20 minutes or until rotini is tender, stirring soup occasionally. Garnish as desired. Refrigerate leftovers.


Nutrient Information
Calories: 0
Total Fat:
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium:
Carbohydrates:
Protein:
Fiber:
Vitamin A:
Vitamin C:
Calcium:
Iron:

Cook's Notes: