An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (27)
Italian Vegetable Soup
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 29%
CARBS 44G59% OF CAL
11G FIBER0G ADDED0G INTRINSIC27G OTHER6G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetable and pasta soup with beans, tomatoes, and Italian herbs. Comforting winter vegetarian lunch or dinner.
mainitaliansoupbeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
- 3 cups frozen Borlotti beans or Pinto beans**
- ¾ cup tomato purée (passata)
- 7-8 cups vegetable broth
- 1 teaspoon basil
- 1 teaspoon oregano
- 1-2 tablespoons fresh parsley finely chopped
- ½ teaspoon salt*
- 1-2 dashes hot pepper flakes (optional)
- 1-1¼ cups small pasta (dried)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 29%
CARBS 44G59% OF CAL
11G FIBER0G ADDED0G INTRINSIC27G OTHER6G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1261mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 278mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.