Italian Vegetable Soup
30 mins (prep 15, cooking 15)
9 ingredients
2 servings
This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin.

Categories:  beginner-cook , low-calorie , <-30-mins , beef-sausage , easy , beans , beef , meat , soups-&-stews , low-carb , low-in... , chickpeas~garbanzos , time-to-make ,
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Serving Size (603.61 g)
Servings 2
Amount per Serving
Calories 1123.37 Calories from Fat 189.54
% Daily Value *
Total Fat 21.06g 64.81%
Saturated Fat 5.42g 54.21%
Trans Fat 0.0 %
Cholesterol 8.22mg 5.48%
Sodium 49387.13mg 4115.59%
Total Carbohydrate 162.05g 108.03%
Dietary Fiber 37.0 g 295.97%
Sugars 52.57 g %
Protein 76.59g 306.38%
Vitamin A 144.51IU% Vitamin C 8.51mg%
Calcium 351.9mg% Iron 17.85mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bulk italian sausage, diced tomatoes, dried basil