Italian Veggie Soup

Pat DiMercurio


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.

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


30 Min


Stove Top


1 Tbsp
olive oil
1 large
carrots, chopped
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
bay leaf
1 tsp
black pepper
1 tsp
crushed dried basil
1 tsp
crushed dried oregano

Directions Step-By-Step

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.
Add the juice, water and vegetable base along with the bay leaf, pepper, basil and oregano. Bring to a boil.
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