Food Faith Fitness · by Bryan Zarpentine★ 4.7 (3)
Italian Vegetable Soup
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 19%
CARBS 27G57% OF CAL
9G FIBER1G ADDED7G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup packed with carrots, zucchini, green beans, and white beans in a tomato broth. It's a satisfying, gluten-free meal.
mainitaliansoup🍲 stockpotgluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium, yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 medium zucchini (diced)
- 1 cup chopped green beans
- 1 can cannellini beans ((15 ounces) drained and rinsed)
- 1 can diced tomatoes ((14.5 ounces) with juices)
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt (more to taste)
- 1/4 teaspoon freshly ground black pepper (more to taste)
- 2 cups baby spinach leaves
- Grated Parmesan cheese (for serving (optional))
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 19%
CARBS 27G57% OF CAL
9G FIBER1G ADDED7G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT6G 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
- 15m
- Cook
- 35m
- Sodium
- 395mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1102mg
- Calcium
- 165mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.