- 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)
- 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.
- Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
Reviews for Italian Vegetable Soup
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"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."
"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!"
"I added ground turkey and seasoned it with fennel and Italian seasoning. Great soup."
"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."
"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!!"