Summer Veggie Cioppino
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian cioppino loaded with chickpeas, mushrooms, and summer vegetables in a garlicky tomato-wine broth. This rustic Italian-style soup is hearty and flavorful, perfect for lunch or dinner when tomatoes are in season.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil (divided)
- 6 oz shiitake mushrooms (caps, sliced)
- 1 onion (large, chopped)
- 1 red bell pepper (large, chopped)
- 5 garlic cloves (minced)
- 1 1/2 cups dry red wine
- 14 oz chickpeas (canned, drained and rinsed)
- 14 oz diced tomatoes (canned, in juice)
- 14 oz fire-roasted diced tomatoes (canned, in juice)
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 2 teaspoons white sugar (organic for vegan-friendly)
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 2 bay leaves
- 1 zucchini (chopped, medium )
- salt and pepper (to taste)
- Chopped fresh parsley
- Chopped fresh basil
- Crusty bread slices
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1256mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1116mg
- Calcium
- 125mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.