Italian Vegetarian Soup
Recipe: #7591
October 29, 2012
Categories: Side Dishes, Beans, Tomato, Cabbage, Corn, Onions Italian, Vegetarian, Frozen Vegetables, Canned Tomatoes, Vegetarian Dinner, Italian Dinner, more
"This is an inexpensive soup my mother used to make quite often in the winter months. It is super easy and tasty. It is one of the first recipes of hers that I made on my own. You can change up the type of beans if you like. I have made this recipe with white and red kidney beans and black eyed peas and they all worked well in this recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (633.8 g)
- Calories 626.8
- Total Fat - 33.3 g
- Saturated Fat - 17.9 g
- Cholesterol - 189.4 mg
- Sodium - 3404.3 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 1.3 g
- Sugars - 5.7 g
- Protein - 60.5 g
- Calcium - 973.7 mg
- Iron - 3.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a small skillet and cook the onion until it starts to brown.
Step 2
Bring the vegetable broth to a boil and add the remaining ingredients.
Step 3
Reduce heat and simmer for about an hour.
Step 4
Remove bay leaves and ladle into bowls.
Tips
No special items needed.
0 Reviews
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