Italian Vegetable Soup Recipe
- 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)
- 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.
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Reviews for Italian Vegetable Soup
"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!"
"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 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!!"
"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."
"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"
"This a recipe similar to my Mom's and it is to declicious. Any kind of additional veggies are good, zucchini, yellow squash, whatever."
"Added Italian sausage pieces to it and it was so hearty and flavorful."
"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!!"