Italian Vegetable Soup Recipe

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Italian Vegetable Soup
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Ingredients:

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.
  2. Reduce heat.
  3. Cover and simmer 15 minutes.
  4. Stir in macaroni, kidney beans, and zucchini.
  5. Bring soup back to a boil, and then reduce heat to simmer.
  6. Cover and cook for 10-15 minutes.
  7. Remove bay leaf and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.25 Kcal (286 kJ)
Calories from fat 3.96 Kcal
% Daily Value*
Total Fat 0.44g 1%
Cholesterol 0.09mg 0%
Sodium 94.72mg 4%
Potassium 238.68mg 5%
Total Carbs 13.92g 5%
Sugars 2.39g 10%
Dietary Fiber 2.45g 10%
Protein 2.71g 5%
Vitamin C 5.7mg 10%
Vitamin A 0.2mg 8%
Iron 0.8mg 5%
Calcium 34.8mg 3%
Amount Per 100 g
Calories 73.02 Kcal (306 kJ)
Calories from fat 4.24 Kcal
% Daily Value*
Total Fat 0.47g 1%
Cholesterol 0.1mg 0%
Sodium 101.35mg 4%
Potassium 255.39mg 5%
Total Carbs 14.9g 5%
Sugars 2.55g 10%
Dietary Fiber 2.62g 10%
Protein 2.9g 5%
Vitamin C 6.1mg 10%
Vitamin A 0.3mg 8%
Iron 0.9mg 5%
Calcium 37.2mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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