Italian Tomato Vegetable Soup
Servings
12 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red onion diced
- 3 cloves garlic minced
- 2 cups carrot diced from about 4 large carrots
- 2 15-ounce cans no salt added whole tomatoes, broken up with your hands
- 4 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- Fresh cracked black pepper
- 1 teaspoon dried oregano
- 4 cups choice of broccoli and/or cauliflower florets and/or zucchini, chopped small
- 1 15-ounce can cannellini beans, drained and rinsed
- 3 tablespoons chopped flat leaf parsley
- ⅓ cups millet bulgur, whole wheat macaroni or whole grain orzo
Instructions
- Heat a Dutch oven or large pot, lightly coated with evoo, over medium heat. Sweat onion until translucent and soft.
- Add garlic and continue cooking for another 3 minutes until softened.
- Add carrot, tomatoes, broth and salt and pepper. Simmer for 20 minutes until carrots are tender (it will take longer if they were cut larger).
- Add choice of veggies, beans, parsley and millet. Simmer for 10-15 minutes until bulgur is cooked and veggies are softened. Adjust seasoning with salt and pepper.
- Divide soup between bowls. Refrigerate or freeze leftovers.
Nutrition
Nutrition Facts
Italian Tomato Vegetable Soup
Amount per Serving
Calories
403
% Daily Value*
Fat
4.6
g
7
%
Sodium
998
mg
43
%
Carbohydrates
68.1
g
23
%
Fiber
24.2
g
101
%
Sugar
9.7
g
11
%
Protein
24.9
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.