Vegan Italian Vegetable Soup

A vegan main dish soup that is hearty and tastes great with crusty bread.

• Calories: 185 Calories

Ingredients

• 1 (28 ounce) can peeled and crushed tomatoes
• 1 bay leaf
• 2 cloves garlic, minced
• 1 tablespoon dried parsley
• 1 cube vegetable bouillon
• ¾ teaspoon dried basil
• 1 (15 ounce) can kidney beans, drained
• 2 (14.5 ounce) cans vegetable broth
• 2 large carrots, coarsely chopped
• ½ cup frozen green beans
• 1 stalk celery, thickly sliced
• ⅓ cup frozen pearl onions
• ½ cup macaroni
• 3 small zucchinis, cubed

Recipe Instructions

Step 1

In 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.

Step 2

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.