Italian Veggie Soup

1
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

How to Make Italian Veggie Soup

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.

Printable Recipe Card

About Italian Veggie Soup

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



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