Vegan Italian Vegetable Soup Recipes

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ITALIAN VEGETABLE SOUP

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14



Italian Vegetable Soup image

Steps:

  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

HOMEMADE ITALIAN VEGETABLE SOUP

"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Homemade Italian Vegetable Soup image

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.

Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

ITALIAN VEGETABLE SOUP

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

Provided by Good Food team

Categories     Dinner, Soup

Time 1h10m

Number Of Ingredients 15



Italian vegetable soup image

Steps:

  • Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
  • Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium

2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded

VEGAN ITALIAN GARBANZO BEAN SOUP

This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.

Provided by PalouseBrand

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h54m

Yield 4

Number Of Ingredients 15



Vegan Italian Garbanzo Bean Soup image

Steps:

  • Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
  • Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
  • Spread garbanzo beans on a baking sheet and remove skins.
  • Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
  • Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g

½ cup dried garbanzo beans
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3 stalks celery, sliced
2 carrots, sliced
3 cloves garlic, minced
1 teaspoon fennel seeds
3 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
18 grape tomatoes, halved lengthwise
2 cups baby spinach leaves
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste

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