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Italian Veggie Soup Recipe

Looking for an easy Italian Veggie Soup recipe? Learn how to make Italian Veggie Soup using healthy ingredients.


Submitted by taffy31180

Makes 8 servings



Got this recipe from Everyday Italian on Food Network..... very filling and delicious! The recipe calls for fresh tyme but all I had in my spice cabinet was oregano and curry so I added oregano.

Recipe Ingredients for Italian Veggie Soup

1/3 cup extra virgin olive oil
1 leek, (white and pale green parts only) chopped
1 garlic clove, minced
3 Zucchini, thinly sliced
14 oz artichoke hearts, drained and quartered
8 cups vegetable broth
1 teaspoon dried oregano
2 1/2 cups egg noodles (uncooked wide egg noodles)
1 salt and pepper to taste

Recipe Directions for Italian Veggie Soup

  1. Heat oil in heavy large pot over medium heat.

  2. Add leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in zucchini and artichokes. Season with salt and pepper. Saute until veggies are tender, about 10 minutes. Add the broth stir in oregano. Cover and bring to a simmer, stirring occasionally, cook about 20 minutes. Increase the heat to med- high and add the noodles and cook until al dente, stirring constantly, about 5 minutes.

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 433.8g
Amount Per Serving
Calories
227
Calories from Fat
102
% Daily Value*
Total Fat
11.3g
17%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
823mg
34%
Potassium
621mg
18%
Total Carbohydrates
22.8g
8%
Dietary Fiber
4.3g
17%
Sugars
1.8g
Protein
9.9g
Vitamin A 7% Vitamin C 33%
Calcium 6% Iron 11%
* 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
  • Low in sugar
  • High in vitamin C
  •   Bad points
  • High in sodium
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