Italian Vegetarian Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #7591
October 29, 2012
Categories: Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Beans, Fruit, Tomato, Vegetables, Cabbage, Corn, Onions, Italian, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Vegetarian, Frozen Vegetables, Canned Tomatoes more
"This is an inexpensive soup my mother used to make quite often in the winter months. It is super easy and tasty. It is one of the first recipes of hers that I made on my own. You can change up the type of beans if you like. I have made this recipe with white and red kidney beans and black eyed peas and they all worked well in this recipe."
Ingredients
Nutritional
- Serving Size: 1 (633.8 g)
- Calories 626.8
- Total Fat - 33.3 g
- Saturated Fat - 17.9 g
- Cholesterol - 189.4 mg
- Sodium - 3404.3 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 1.3 g
- Sugars - 5.7 g
- Protein - 60.5 g
- Calcium - 973.7 mg
- Iron - 3.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step 1
Heat the oil in a small skillet and cook the onion until it starts to brown.
Step 2
Bring the vegetable broth to a boil and add the remaining ingredients.
Step 3
Reduce heat and simmer for about an hour.
Step 4
Remove bay leaves and ladle into bowls.
Tips & Variations
No special items needed.
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