Vegan Italian Vegetable Soup
438 calories, 5.2 g fat, <1 g saturated, 25 mg sodium, 84 g carbs, 13 g fiber, 5 creamy cauliflower vegan alfredo.
Recipe Summary Vegan Italian Vegetable Soup
A vegan main dish soup that is hearty and tastes great with crusty bread.
Ingredients | Low Calorie Pasta Recipes Vegan2 (14.5 ounce) cans vegetable broth1 (28 ounce) can peeled and crushed tomatoes2 large carrots, coarsely chopped½ cup frozen green beans1 stalk celery, thickly sliced⅓ cup frozen pearl onions2 cloves garlic, minced1 tablespoon dried parsley¾ teaspoon dried basil1 bay leaf1 cube vegetable bouillon½ cup macaroni1 (15 ounce) can kidney beans, drained3 small zucchinis, cubedDirectionsIn large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.Info | Low Calorie Pasta Recipes VeganServings:
6
Yield:
6 servings
TAG : Vegan Italian Vegetable SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
