italian veggie soup
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.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 large carrots, chopped
- 1 - celery rib, chopped
- 1 medium onion, chopped
- 1 medium parsnip, chopped
- 1 small zucchini, chopped
- 1 cup cabbage, shredded
- 1/2 cup fresh green beans, cut in 1
- 2 cloves fresh garlic, minced
- 2 cups fresh kale, chopped
- 1 cup vegetable juice (like v-8)
- 1 1/2 tablespoons vegetable or chicken base
- 5 cups water
- 1 - bay leaf
- 1 teaspoon black pepper
- 1 teaspoon crushed dried basil
- 1 teaspoon crushed dried oregano
How To Make italian veggie soup
-
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.
-
Step 2Add the juice, water and vegetable base along with the bay leaf, pepper, basil and oregano. Bring to a boil.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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