italian veggie soup
(2 ratings)
Soup is one of the best things to cook without a recipe. Never turns out the same but always good. You can really get creative and clean up the frig too! If you are following Weight Watchers Points Plus, a 1 cup serving of this soup is 2 points. To make a heartier soup, add a can of cannellini beans or a cup of chopped cooked chicken or beef. You can substitute a canned broth for the water and chicken base.
(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For italian veggie soup
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1 Tbspolive oil
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1 lgcarrots, chopped
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1celery rib, chopped
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1 mdonion, chopped
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1 mdparsnip, chopped
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1 smzucchini, chopped
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1 ccabbage, shredded
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1/2 cfresh green beans, cut in 1
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2 clovefresh garlic, minced
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2 cfresh kale, chopped
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1 cvegetable juice (like v-8)
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1 1/2 Tbspvegetable or chicken base
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5 cwater
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1bay leaf
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1 tspblack pepper
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1 tspcrushed dried basil
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1 tspcrushed dried oregano
How To Make italian veggie soup
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1Heat oil in a 3 quart sauce pan and add the carrot, celery, onion, parsnip, zucchini, cabbage, green beans, garlic and kale. Saute the vegetables for about 10 minutes to bring out the flavors.
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2Add the juice, water and vegetable base along with the bay leaf, pepper, basil and oregano. Bring to a boil.
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3Reduce heat and simmer until the vegetables are soft but not mushy, about 20 minutes. Serve with freshly grated Parmesan cheese and a crusty loaf of Italian bread or garlic bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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