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Italian Vegetable Soup  (Not yet rated)

A hearty vegan soup

Cal: 140 Fat: 1g Carbs: 28g Protein: 7g Fiber: 7g
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Original recipe serves 6

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 20 ounces tomatoes ; canned, crushed
  • 29 fluid ounces vegetable broth ; or two 14.5 cans
  • 3 small zucchini ; cubed
  • 1 stalk celery ; sliced
  • 2 large carrots ; peeled and chopped
  • 1/3 cup onions ; chopped
  • 3 cloves garlic ; minced
  • 1 tablespoon parsley
  • 1 bay leaves
  • 1 cube vegetable bouillon
  • 1/2 cup macaroni
  • 15 ounces kidney beans ; canned, drained
  • 1/2 cup green beans
  • Directions

    1. Bring broth, bouillon, bay leaf, carrots, onion, celery, tomatoes, parsely, garlic to a boil in a large pot. Reduce heat, cover, and simmer for 15 minutes.
    2. Stir in the zucchini, green beans, macaroni and kidney beans.
    3. Bring the soup back to a boil, reduce heat, cover and simmer an additional 10 to 15 minutes.
    4. Remove bay leaf and ladle soup into serving bowls.

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