Sunday Italian Vegetable Soup

This Sunday Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It features a rich base of navy beans and chicken broth, packed with an abundance of garden-fresh vegetables like carrots, potatoes, cabbage, and zucchini. The addition of rotini pasta adds a satisfying texture, while dried basil and fresh parsley provide authentic Italian aromatic notes. This dish is perfect for meal prep, as the flavors deepen overnight. It’s a wholesome, family-friendly recipe that brings a taste of tradition to your table without requiring complex techniques. Serve it with crusty bread for a complete, satisfying dinner.

Cooking Method: Boiling, Slow Cooking

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 250

Dietary: Diabetic, Vegan

Description

This Sunday Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It features a rich base of navy beans and chicken broth, packed with an abundance of garden-fresh vegetables like carrots, potatoes, cabbage, and zucchini. The addition of rotini pasta adds a satisfying texture, while dried basil and fresh parsley provide authentic Italian aromatic notes. This dish is perfect for meal prep, as the flavors deepen overnight. It’s a wholesome, family-friendly recipe that brings a taste of tradition to your table without requiring complex techniques. Serve it with crusty bread for a complete, satisfying dinner.

Ingredients

Dry navy beans
Water
Chicken broth
Carrot; sliced, peeled
Potato; sliced with peel
Corn oil
Onion; sliced
Can Italian tomatoes; including liquid
Cabbage; sliced thinly
Zucchini; sliced
Celery; sliced
Chick peas; (garbanzo beans) drained canned
Rotini or other pasta; uncooked
Parsley; finely minced fresh
Dried basil; crumbled
Salt
Ground pepper; freshly

Directions

1
Cover navy beans with water in a large pot.
2
Over medium heat, bring just to the boiling point.
3
Remove pan from heat, cover, and let stand for 1 hour.
4
Drain beans.
5
Add chicken broth, carrot, potato, and drained beans to the pot.
6
Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
7
Heat corn oil in a small skillet and sauté onion until tender.
8
Add sautéed onion, tomatoes, cabbage, zucchini, celery, chickpeas, rotini, parsley, basil, salt, and pepper to the soup pot.
9
Cook for 15 minutes or until pasta is cooked and vegetables are tender.
10
Serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 350mg15%
Total Carbohydrate 45.0g15%
Dietary Fiber 8.0g32%
Sugars 5.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sunday-italian-vegetable-soup/