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italian veggie soup

★★★★★ 2
a recipe by
Pat DiMercurio
Saginaw, MI

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.

★★★★★ 2
serves 8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For italian veggie soup

  • 1 Tbsp
    olive oil
  • 1 lg
    carrots, chopped
  • 1
    celery rib, chopped
  • 1 md
    onion, chopped
  • 1 md
    parsnip, chopped
  • 1 sm
    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
  • 1
    bay leaf
  • 1 tsp
    black pepper
  • 1 tsp
    crushed dried basil
  • 1 tsp
    crushed dried oregano

How To Make italian veggie soup

  • 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.

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