Italian Vegetable Soup | Midwest Living

Italian Vegetable Soup

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Italian Vegetable Soup

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  • Makes: 6 to 8 servings
  • Yield: 6 to 8 side-dish servings
  • Prep 20 mins
  • Cook 6 hrs to 8 hrs on low or 3 to 4 hours on high

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If you love your veggies, try this slow cooker soup recipe for dinner tonight. Top with pesto and a sprinkling of Parmesan cheese to give it that Italian edge.

Ingredients

  • 1 9 - ounce package frozen cut green beans
  • 1/2 16 - ounce package frozen cauliflower
  • 1 145 - ounce can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 1/4 cup regular barley
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups reduced-sodium vegetable juice
  • 1/4 cup purchased pesto (optional)
  • Finely shredded Parmesean cheese (optional)

Directions

  1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.

Nutrition Facts

(Italian Vegetable Soup)

Servings Per Recipe 6, cal. (kcal) 81, pro. (g) 4, carb. (g) 17, Starch () 1, Riboflavin (mg) 0, Niacin (mg) 2, Vegetables () 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, sodium (mg) 520, iron (mg) 1, calcium (mg) 71, vit. C (mg) 33, vit. A (IU) 923, Potassium (mg) 352, Thiamin (mg) 0, sugar (g) 7, fiber (g) 3

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