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Laced with a splash of white wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Italian Vegetable Soup in Healthy Cooking June/July 2009, p41
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Reviewed on Jun. 15, 2012 by kgburgess
This was delicious and easy soup to make! I made a batch for lunch today and subbed fresh spinach for the escarole. I sprinkled a tiny bit of shredded Italian cheese blend on each serving, and it was fabulous! I would definitely make this again.
Reviewed on Mar. 07, 2012 by Rascalcat8
I made the lighter version of this from The Comfort Food Diet Cookbook. It was very quick and easy to make. I used fresh herbs instead of dried, spinach instead of escarole, and extra broth instead of wine and it quite flavorful. My husband eve liked it and he's not a soup fan. Great recipe!
Reviewed on Jan. 15, 2012 by smb1976
I added ground turkey and seasoned it with fennel and Italian seasoning. Great soup.
Reviewed on Dec. 23, 2010 by virginiaselvig
Loved this soup, served it to friends. They enjoyed it very much. Used the Marsala wine which gave it a sweet flavor. Plan on making this often.
Reviewed on Aug. 26, 2010 by Foodmeister
This is a very nice recipe and easy to make, it comes together nicely. I used fresh herbs instead of the dry and slightly modified the mirepoix by adding an additional celery stalk. I used two cans of navy beans instead of one can and added two diced roma tomatoes to the mix. Since I'm such a carnivore I added a package of Italian meatballs and used baby spinach instead of the escarole. Four cups of chicken tomato broth gave it a very nice base. It ended up being enough to feed an army, but then I would gladly eat this soup over and over again. Some is going in the freezer for later... go ahead give this recipe a try!!
Reviewed on Jul. 20, 2010 by nfhrjaot
This was the best Italian Vegetable soup I ever had. My husband loved it. It's also very easy to make. You could also make the less healthy version by adding some chicken or better yet Italian sausage. The healthy version is best. I accidentally purchased kale instead of escarole which I think is a bit more delicate. The kale still worked. I thought kale was going to be tough and bitter but it wasn't. The flavors were excellent and in fact tastes better the next day.
Reviewed on Jul. 17, 2010 by vieux
This is ans excellent recipe but please explain to the author that Marsala is a fortified wine, NOT a white. Beyond this i will make this many times over
Reviewed on Jul. 17, 2010 by jkjdk
This a recipe similar to my Mom's and it is to declicious. Any kind of additional veggies are good, zucchini, yellow squash, whatever.
Reviewed on Jul. 17, 2010 by calsnonna
Added Italian sausage pieces to it and it was so hearty and flavorful.
Reviewed on Feb. 09, 2010 by Daviscat
This soup was delicious!! I added a little more of the carrots and more broth and water so that we would have leftfovers for lunch. I also added some minced garlic and a couple of bay leaves. I substituted baby spinach for the escarole. My husband loved it and I will make it again!!
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