Italian Veggie Soup

Pat DiMercurio

By
@javancookie

Soup is one of the best things to cook without a recipe. Never turns out the same but always good. You can really get creative and clean up the frig too!

If you are following Weight Watchers Points Plus, a 1 cup serving of this soup is 2 points.

To make a heartier soup, add a can of cannellini beans or a cup of chopped cooked chicken or beef. You can substitute a canned broth for the water and chicken base.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1 large
carrots, chopped
1
celery rib, chopped
1 medium
onion, chopped
1 medium
parsnip, chopped
1 small
zucchini, chopped
1 c
cabbage, shredded
1/2 c
fresh green beans, cut in 1
2 clove
fresh garlic, minced
2 c
fresh kale, chopped
1 c
vegetable juice (like v-8)
1 1/2 Tbsp
vegetable or chicken base
5 c
water
1
bay leaf
1 tsp
black pepper
1 tsp
crushed dried basil
1 tsp
crushed dried oregano

Directions Step-By-Step

1
Heat oil in a 3 quart sauce pan and add the carrot, celery, onion, parsnip, zucchini, cabbage, green beans, garlic and kale. Saute the vegetables for about 10 minutes to bring out the flavors.
2
Add the juice, water and vegetable base along with the bay leaf, pepper, basil and oregano. Bring to a boil.
3
Reduce heat and simmer until the vegetables are soft but not mushy, about 20 minutes. Serve with freshly grated Parmesan cheese and a crusty loaf of Italian bread or garlic bread.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy