Vegetable Recipe ⇒ Vegan Italian Vegetable Soup

A vegan main dish soup that is hearty and tastes great with crusty bread.

Ingredients

• 2 (14.5 ounce) cans vegetable broth
• 1 (28 ounce) can peeled and crushed tomatoes
• 2 large carrots, coarsely chopped
• ½ cup frozen green beans
• 1 stalk celery, thickly sliced
• ⅓ cup frozen pearl onions
• 2 cloves garlic, minced
• 1 tablespoon dried parsley
• ¾ teaspoon dried basil
• 1 bay leaf
• 1 cube vegetable bouillon
• ½ cup macaroni
• 1 (15 ounce) can kidney beans, drained
• 3 small zucchinis, cubed

Cooking Directions

1. In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
2. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.

Nutrition Facts

• calories184.7
• carbohydrateContent37.2 g
• fatContent1.3 g
• fiberContent9.5 g
• proteinContent9.1 g
• saturatedFatContent0.1 g
• sodiumContent634.4 mg
• sugarContent5.1 g