Italian Vegetable Soup Recipe

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Italian Vegetable Soup
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Ingredients:

Directions:

  1. Slice the onion, carrots and celery into 1/2 inch pieces. If carrots are thick, split in half before slicing.
  2. Heat the olive oil in a large saucepan over a medium heat. Add the carrots and sauté for 2-3 minutes then add celery and continue to cook for 2-3 minutes more finally and onions, season with salt and pepper and saute' for about 2-3 minutes.
  3. Add the broth, 1/2 the basil leaves, lemon juice and lemon zest, increase the heat to high. When the stock is boiling, reduce the heat to low, and simmer. The soup is ready when the vegetables are firm to the bite, do not overcook.
  4. When the soup is done check for seasoning and add remaining basil leaves.
  5. Serve immediately with Parmesan cheese and a drizzle of olive oil at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 315.46 Kcal (1321 kJ)
Calories from fat 126.97 Kcal
% Daily Value*
Total Fat 14.11g 22%
Cholesterol 10.8mg 4%
Sodium 599.18mg 25%
Potassium 858.45mg 18%
Total Carbs 36.09g 12%
Sugars 14.07g 56%
Dietary Fiber 4.73g 19%
Protein 13.19g 26%
Vitamin C 13.6mg 23%
Vitamin A 1.1mg 37%
Iron 0.7mg 4%
Calcium 66.5mg 7%
Amount Per 100 g
Calories 57.96 Kcal (243 kJ)
Calories from fat 23.33 Kcal
% Daily Value*
Total Fat 2.59g 22%
Cholesterol 1.98mg 4%
Sodium 110.09mg 25%
Potassium 157.73mg 18%
Total Carbs 6.63g 12%
Sugars 2.59g 56%
Dietary Fiber 0.87g 19%
Protein 2.42g 26%
Vitamin C 2.5mg 23%
Vitamin A 0.2mg 37%
Iron 0.1mg 4%
Calcium 12.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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