Italian Vegetable Soup Recipe

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Italian Vegetable Soup
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Ingredients:

Directions:

  1. Heat oil in a stock pot. Brown the onions, garlic and celery (~10 min.).
  2. Add tomato juice, vegetable stock, wine and potatoes. Bring to a boil, reduce and simmer ~5 minutes.
  3. Add thyme, celery root, zucchini, carrots, fennel, tomatoes and Parmesan rind. Cook until veggies are fork-tender (~15-20 minutes).
  4. Stir in parsley, salt & pepper.
  5. Serve with thinly sliced crostini & Pistou.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1202.19 Kcal (5033 kJ)
Calories from fat 141.13 Kcal
% Daily Value*
Total Fat 15.68g 24%
Cholesterol 12.85mg 4%
Sodium 37582.51mg 1566%
Potassium 1205.28mg 26%
Total Carbs 200.48g 67%
Sugars 14.1g 56%
Dietary Fiber 5.1g 20%
Protein 11.86g 24%
Vitamin C 60.6mg 101%
Vitamin A 0.6mg 19%
Iron 1.1mg 6%
Calcium 319.4mg 32%
Amount Per 100 g
Calories 152.87 Kcal (640 kJ)
Calories from fat 17.95 Kcal
% Daily Value*
Total Fat 1.99g 24%
Cholesterol 1.63mg 4%
Sodium 4778.85mg 1566%
Potassium 153.26mg 26%
Total Carbs 25.49g 67%
Sugars 1.79g 56%
Dietary Fiber 0.65g 20%
Protein 1.51g 24%
Vitamin C 7.7mg 101%
Vitamin A 0.1mg 19%
Iron 0.1mg 6%
Calcium 40.6mg 32%

* 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

  • 24.6
    Points
  • 26
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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