Quick Italian Vegetable Soup recipe

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Nutrition Info

93 calories
carbohydrate: 10 g
cholesterol: 5.9 mg
fat: 4.5 g
fiber: 2.9 g
protein: 4.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1210.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

  2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Recipe Yield

6 servings

Recipe Note

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

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