Italian Vegetable Soup

Name: Italian Vegetable Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 3.25 cup Aldi's Happy Harvest Crushed Tomatoes (28 oz. can) (by JBEANOKIEBUG) - 1 28 oz can; 3.5 serving Aldi's Happy Harvest Diced Tomatoes - 1/2 cup - (121g)/serving - 3.5 servings per 14.5oz can (by THENEWKAREN); 162 grams Season's Choice Steamed Cut Green Beans (by JEWELRYLOVER) - 1/2 Bag; 200 gram Zuchinni fresh raw - 2 Medium size Zuchinni; 1 cup chopped Carrots raw; 212.5 gram(s) Fresh Selections Cole Slaw Mix - 85 g = serv. 453 g bag (Kroger) (by DCMANN) - 1/2 Bag; 1 large Onions raw; 6 tsp Beef Base Better Than Bouillon (1 tsp); 6 cup (8 fl oz) Water tap; 2 serving garlic minced Stonemill Aldi 1 tsp 5g svng (by PAMSCHWETZ) - 2 -3 tsp; 1 dash Pepper black - to taste; 1 dash Salt -to taste; 2 tsp Oregano dried; 1 tbsp Basil dried; .5 tsp Thyme ground dried; 2 Tbsp EVOO

(2)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 10

Ingredients

3.25 cup Aldi's Happy Harvest Crushed Tomatoes (28 oz. can) (by JBEANOKIEBUG) - 1 28 oz can3.5 serving Aldi's Happy Harvest Diced Tomatoes - 1/2 cup - (121g)/serving - 3.5 servings per 14.5oz can (by THENEWKAREN) 162 grams Season's Choice Steamed Cut Green Beans (by JEWELRYLOVER) - 1/2 Bag200 gram Zuchinni, fresh, raw - 2 Medium size Zuchinni1 cup, chopped Carrots, raw 212.5 gram(s) Fresh Selections Cole Slaw Mix - 85 g = serv. 453 g bag (Kroger) (by DCMANN) - 1/2 Bag1 large Onions, raw 6 tsp Beef Base, Better Than Bouillon (1 tsp) 6 cup (8 fl oz) Water, tap 2 serving garlic minced Stonemill Aldi 1 tsp 5g svng (by PAMSCHWETZ) - 2 -3 tsp1 dash Pepper, black - to taste1 dash Salt -to taste2 tsp Oregano, dried1 tbsp Basil dried.5 tsp Thyme, ground dried2 Tbsp EVOO

Directions

Saute garlic and onion with olive oil for 2 -3 minutes. Add carrots and saute another 2 min. Add zuchinni, green beans and cabbage along with spices. Continue to saute for a few minutes to blend flavors. Next add crushed tomatoes, diced tomatoes and 4 c broth. Let soup simmer until veggies are tender. If needed during cooking you can add more broth and/or salt and pepper.

Serving Size: About 1 Cup

Number of Servings: 10

Recipe submitted by SparkPeople user LISAP76.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 93.6
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 702.6 mg
Total Carbs: 13.6 g
Dietary Fiber: 3.5 g
Protein: 3.3 g

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Member Reviews

BILLTHOMSON
Very delicious, just a little more complex than what I am used to, but would make it again. - 2/27/20
USMAWIFE
good soup - 2/26/20