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

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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: 164 calories, 3g fat (0g saturated fat), 0mg cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein Diabetic Exchanges: 1 starch, 1 vegetable, 0 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
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
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MY REVIEW
jbennett 243638
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
kgburgess 177001
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
Rascalcat8 179648
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
smb1976 106132
Reviewed Jan. 15, 2012

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

MY REVIEW
virginiaselvig 163672
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."

MY REVIEW
Foodmeister 176998
Reviewed Aug. 26, 2010

"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!!"

MY REVIEW
nfhrjaot 94459
Reviewed Jul. 20, 2010

"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."

MY REVIEW
vieux 107724
Reviewed Jul. 17, 2010

"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"

MY REVIEW
jkjdk 90919
Reviewed Jul. 17, 2010

"This a recipe similar to my Mom's and it is to declicious. Any kind of additional veggies are good, zucchini, yellow squash, whatever."

MY REVIEW
calsnonna 176997
Reviewed Jul. 17, 2010

"Added Italian sausage pieces to it and it was so hearty and flavorful."

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