Italian Garden Soup
- November 12, 2015
Jennifer Anthony
This garden-fresh vegetable soup full of Italian herbs is the perfect comforting veggie-packed soup to fill your stomach and soul.
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INGREDIENTS
1 tbsp olive oil
1 large onion, diced
2 large celery stalks, sliced
1 red bell pepper, diced
2 large garlic cloves, minced
1 yellow squash, diced
1 zucchini, diced
6 cups low-sodium vegetable or chicken broth
15 oz can diced tomatoes
1 bay leaf
¾ tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp black pepper
DIRECTIONS
1
In a large pot over medium heat, heat olive oil. Add onion, celery, red pepper, squash, zucchini, and garlic and cook, stirring often, for about 10 minutes until onion is slightly soft.
Add broth, tomatoes, bay leaf, basil, oregano, thyme, and pepper to the mixture. Bring to a boil over high heat. Reduce heat and cover to let simmer for 20-30 minutes. Discard bay leaf and serve.
COUNTS AS
1 Cup = 1 Vegetable
NOTES
Looking to make this soup a meal? Add a can of chickpeas or ground turkey or beef into the soup while cooking.
VIEW NUTRITION FACTS
Nutrition Facts
Serving Size 1 Cup
Servings 8
- Amount Per Serving
- Calories 78
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 5g2%
- Sugars 3g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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