Italian Harvest Vegetable Soup Recipe

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Italian Harvest Vegetable Soup
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  1. Chop celery, carrots, and onion into 1/2-inch dice.
  2. Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
  3. Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
  4. Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.05 Kcal (624 kJ)
Calories from fat 53.45 Kcal
% Daily Value*
Total Fat 5.94g 9%
Sodium 95.32mg 4%
Potassium 631.91mg 13%
Total Carbs 21.51g 7%
Sugars 7.5g 30%
Dietary Fiber 4.81g 19%
Protein 3.72g 7%
Vitamin C 41.6mg 69%
Vitamin A 0.9mg 29%
Iron 11.3mg 63%
Calcium 115.7mg 12%
Amount Per 100 g
Calories 27.77 Kcal (116 kJ)
Calories from fat 9.96 Kcal
% Daily Value*
Total Fat 1.11g 9%
Sodium 17.76mg 4%
Potassium 117.72mg 13%
Total Carbs 4.01g 7%
Sugars 1.4g 30%
Dietary Fiber 0.9g 19%
Protein 0.69g 7%
Vitamin C 7.7mg 69%
Vitamin A 0.2mg 29%
Iron 2.1mg 63%
Calcium 21.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 4

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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