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Simple Italian Vegetable Soup

 Simple Italian Vegetable Soup
With macaroni, kidney beans, tomatoes, zucchini and lots of other veggies, this flavorful soup is hearty enough for dinner with corn bread or hot rolls. It really hits the spot on a cold day.
6-8 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 2 medium carrots, diced
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cups water
  • 1 small zucchini, diced
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 to 3 drops hot pepper sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup chopped fresh spinach
  • 3/4 cup uncooked elbow macaroni
  • 2 tablespoons minced fresh parsley
  • 1/2 cup shredded Parmesan cheese

Directions

  • In a Dutch oven, saute carrots and onion in oil until tender. Add
  • garlic; cook 1 minute longer. Stir in the broth, tomatoes, water,
  • zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring
  • to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in the kidney beans, spinach, macaroni and parsley. Cover and

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Simple Italian Vegetable Soup (continued)

Directions (continued)

  • cook 15 minutes longer or until macaroni is tender. Garnish with
  • cheese. Yield: 6-8 servings.