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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Heat 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.
2Add the juice, water and vegetable base along with the bay leaf, pepper, basil and oregano. Bring to a boil.
3Reduce 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