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Italian Veggie Soup

(2 Votes)
Italian Veggie Soup
1 cup
25 Min

Italian Mamma's know just how to make you feel better when you need a little extra comforting. They just whip up a bowl of hearty Italian Veggie Soup! This veggie soup has it all - beans, veggies, and lots of Italian flavor!

What You'll Need:
  • 2 cups water
  • 3 1/2 cups beef broth
  • 1 (15-ounce) can red kidney beans
  • 1 (14- to 16-ounce) can cannellini (white kidney) beans
  • 1 (28-ounce) can crushed tomatoes
  • 1 (10-ounces) package frozen chopped spinach
  • 1 small onion, chopped
  • 1 (10-ounce) package frozen mixed vegetables
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup uncooked elbow macaroni
What To Do:
  1. In a soup pot, combine all the ingredients except the macaroni. Bring to a boil over high heat then add the macaroni.

  2. Reduce the heat to low and simmer for 20 to 30 minutes, or until the macaroni is tender.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 154
  • Calories from Fat 8.7
  • Total Fat 1.0g 1 %
  • Saturated Fat 0.2g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 9.3g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 471mg 20 %
  • Total Carbohydrates 29g 10 %
  • Dietary Fiber 7.0g 28 %
  • Sugars 4.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can I substitute fresh spinach for frozen? I can't stand the texture of frozen.

Hi there! Yes, you can substitute fresh spinach in this recipe. The Test Kitchen recommends adding it in the last five minutes of cooking to ensure that it's not overdone. Enjoy!

Let's call this what it is - Pasta Fagioli. This is a fantastic recipe! For once, I didn't add a thing. It was hearty and satisfying. Thank you for a great recipe!!

This soup is delicious! It makes a great lunch that you can bring to work or serve for dinner at home. It's not too heavy and the vegetables beans are amazing!


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