Italian Vegetable Soup Recipe

Looking for an easy Italian Vegetable soup recipe? Learn how to make Italian Vegetable soup using healthy ingredients.


Submitted by rlynne0128

Makes 10 servings



A tasty and healthy soup to warm you up during the cold months ahead

Recipe Ingredients for Italian Vegetable soup

1 clove (3 g) garlic, crushed
1 tbsp olive oil
1 medium carrot (61 g), thinly sliced
1 medium stick celery (40 g), thinly sliced
1/4 cup (22 g) leek, thinly sliced
2 tbsp (31 g) tomato puree
1 liter (33.3 fluid ounces) clear vegetable broth*
25 g (approx 1/4 cup dry) Loprofin Vermicelli
1 tbsp (3.8 g) fresh chopped parsley
1 Salt, Table
1 pepper

Recipe Directions for Italian Vegetable soup

  1. In a large pan, fry the garlic in the oil over moderate to low heat for 2-3 minutes.

  2. Add the carrot, celery, leek, tomato puree and vegetable broth. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.

  3. Add the Loprofin Vermicelli to the pan and stir well. Cook the soup for a further 10 minutes. Stir occasionally during cooking.

  4. Stir in the chopped parsley, salt and pepper to taste. Reheat before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 108.4g
Amount Per Serving
Calories
34
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
424mg
18%
Potassium
59mg
2%
Total Carbohydrates
4.7g
2%
Dietary Fiber
0.5g
2%
Sugars
1.6g
Protein
0.6g
Vitamin A 26% Vitamin C 3%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • No cholesterol
  • Very high in vitamin A
  •   Bad points
  • Very high in sodium
  • High in sugar
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