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Italian Vegetable Soup

Yields6 ServingsCook Time55 mins

One way to enjoy these nutritious nature’s gift in this cold dark winter season is to have a soul soothing bowl of hot yummy vegetable soup.

Italian Vegetable Soup

 2 tbsp extra virgin olive oil
 1 dried onion,
 3 cloves minced garlic
 3 medium diced carrots
 3 stalks diced celery
 2 medium peeled and diced potatoes
 2 tsp Italian seasoning
 4 cups vegetable broth
 1 cup water
 35 oz can diced tomatoes
 1 cup corn
 15 oz can drained and rinsed kidney beans
 1 bay leaf
 ¼ cup chopped parsley
 1 tbsp freshly squeezed lemon juice
 5 ½ tsp kosher salt
 freshly ground black pepper
1

Heat oil over medium-low heat in a large pot.

2

Add onion, garlic and a teaspoon of kosher salt and cook about 8 minutes.

3

Add carrots, celery, potatoes and cook for an additional 5 minutes, stirring frequently.

4

Attach seasoning in Italian and cook for another minute.

5

Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of pepper.

6

Bring to a boil, then reduce to low heat and cook until the vegetables are tender, around 35 minutes.

7

Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt and pepper.

8

Garnished your bowls with a drizzle of extra virgin olive oil , a squeeze of fresh lemon sprinkle of fresh parsley

9

Serve hot with crusty bread.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories35
% Daily Value *
Total Fat 2g3%
Total Carbohydrate 2g1%

Dietary Fiber 1g4%
Total Sugars 1g
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.