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Italian Vegetable Soup Recipe
Italian Vegetable Soup Recipe photo by Taste of Home

Italian Vegetable Soup Recipe

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5 11
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Laced with a splash of 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
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 7 servings

Ingredients

  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup Marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)

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.

Directions

  1. In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
  2. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
Originally published as Italian Vegetable Soup in Healthy Cooking June/July 2009, p41

Reviews for Italian Vegetable Soup

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 11, 2016

"This was a delicious and hearty soup, especially with the changes I made. I omitted the escarole and substituted a zucchini--I cut that into small chunks and sauteed it with the other vegetables. Before I started the sauteeing, I crumbled 1/2 lb of mild Italian sausage into a medium-sized skillet and had that cooking separately while the vegetables were cooking, and drained it on paper towels before adding it to the Dutch oven along with the other ingredients. For the seasonings, I used half of the marjoram and thyme that the recipe called for. I definitely will make this again!"

MY REVIEW
Reviewed Jun. 15, 2012

"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."

MY REVIEW
Reviewed Mar. 7, 2012

"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!"

MY REVIEW
Reviewed Jan. 15, 2012

"I added ground turkey and seasoned it with fennel and Italian seasoning. Great soup."

MY REVIEW
Reviewed Dec. 23, 2010

"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."

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