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Sunday Italian Vegetable Soup

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Sunday Italian Vegetable Soup

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber

This soup is a symphony of flavors that will transport you to the rolling hills of Tuscany or the bustling streets of Rome with each spoonful.

Sunday Italian Vegetable Soup

First and foremost, this soup is a testament to the Italian philosophy of using fresh, seasonal ingredients. Each vegetable brings its unique character to the mix, creating a harmonious blend of tastes and textures that will leave you satisfied and invigorated. The combination of hearty beans, zucchini, and succulent tomatoes makes for a delicious meal and provides a healthy dose of essential vitamins and nutrients.

But let's remember the addition of just the right amount of pasta. One of the most notable virtues of Italian rotini is its unique shape, which allows it to hold onto sauces and ingredients like no other pasta. This corkscrew-like design ensures that every bite has a perfect balance of flavors, making it an ideal choice for both light and hearty dishes.

The tender morsels of pasta soak up the rich flavors of the broth, providing a satisfying and comforting experience that is perfect for a cozy Sunday evening.

Sunday Italian Vegetable Soup

Italian Sunday Vegetable soup is a celebration of the simple yet exquisite flavors that Italy has to offer. It is a testament to the country's rich culinary heritage and a delightful way to bring a bit of Italian charm to your dinner table.

Ingredients

Amount Measure Ingredient Features
½ cup navy beans
dry
1 x water
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4 cups chicken broth
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¾ cups carrots
sliced, peeled
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½ cup potatoes
sliced, with peel
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1 tablespoon corn oil
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½ cup onions
sliced
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16 ounces italian plum (roma) tomatoes
canned, including liquid
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2 cups cabbage
sliced thinly
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1 cup zucchini
sliced
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½ cup celery
sliced
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½ cup chickpeas (garbanzo beans)
canned, drained
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½ cup pasta, rotini
or other pasta, uncooked
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1 tablespoon parsley leaves
fresh, finely minced
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2 teaspoons basil
dried, crumbled
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¼ teaspoon salt
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
118 ml navy beans
dry
1 x water
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946 ml chicken broth
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177 ml carrots
sliced, peeled
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118 ml potatoes
sliced, with peel
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15 ml corn oil
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118 ml onions
sliced
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462.4 ml/g italian plum (roma) tomatoes
canned, including liquid
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473 ml cabbage
sliced thinly
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237 ml zucchini
sliced
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118 ml celery
sliced
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118 ml chickpeas (garbanzo beans)
canned, drained
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118 ml pasta, rotini
or other pasta, uncooked
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15 ml parsley leaves
fresh, finely minced
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1E+1 ml basil
dried, crumbled
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1.3 ml salt
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1 x black pepper
freshly ground, to taste
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Directions

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove the pan from heat, cover it, and let it stand for 1 hour.

Drain. Add chicken broth, carrot, and potato.

Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.

Heat oil in a small skillet and sauté onion until tender. Add onion and all remaining ingredients to the soup pot.

Cook for 15 minutes or until pasta is cooked.

Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


sean

If you want to kick this soup up a notch, add a chunk of leftover Parmesan rind while simmering. It adds a wonderous amount of umami that ties everything together.

 

 

Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 16125% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 513mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 18%
Sugars g
Protein 16g
Vitamin A 64% Vitamin C 43%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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