Side Items

Italian Vegetable Soup, Fresh and Filling is for Soup.

Italian Vegetable Soup, Fresh and Filling takes 20 minutes to prepare.

Italian Vegetable Soup, Fresh and Filling takes 30 minutes to cook.

Italian Vegetable Soup, Fresh and Filling makes 8 servings.

The ingredients for Italian Vegetable Soup, Fresh and Filling are:

1 TBS olive oil
1 fresh carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
1 parsnip, chopped
1 small zucchini, chopped
1 cup shredded cabbage
1/2 cup fresh green beans, cut in 1 inch pieces
2 cloves garlic, chopped
2 cups kale, chopped
1 cup vegetable juice, like V-8
5 cups vegetable or chicken broth
1 bay leaf, whole
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano

Here is how you make Italian Vegetable Soup, Fresh and Filling:

Heat olive oil in a 3 qt. sauce pan. Add carrot, celery, onion, parsnip, zucchini, cabbage, green beans, garlic and kale and cook over medium heat to allow flavors to blend, about 10 minutes. Add Vegetable juice, broth, bay leaf, pepper, basil and oregano and bring to a boil. Reduce heat and allow to simmer until vegetables are soft but not mushy. Add salt and pepper to taste.Serve with grated Parmesan cheese over the soup if you want.Serving Size: 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user PATTIDIME.

The nutritional information for Italian Vegetable Soup, Fresh and Filling is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 68.6

• Total Fat: 2.3 g
• Cholesterol: 3.1 mg
• Sodium: 675.8 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 3.0 g
• Protein: 2.5 g