Recipe: Italian Vegetable Soup

Tasty veggies in a chicken-tomato broth
Recipe: Italian Vegetable Soup

It’s easy to make this warming soup of chicken and tomato broth, cabbage greens and other vegetables. Make plenty for leftovers to freeze, so it can keep you company all winter long!

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

64 ounces low sodium chicken broth
1 tablespoon tomato paste
6 small green onions, chopped
3 large carrots, chopped
3 cups Chinese cabbage (savoy)
2 cloves garlic, crushed
1 cup fresh or frozen green beans
1 1/2 cups celery, chopped
2 bay leaves
1 teaspoon dry oregano
1/4 cup parsley, chopped

Directions

  1. Combine all vegetables in soup pot. Add garlic, bay leaves and oregano. Pour broth over vegetables and stir.
  2. When hot, add tomato paste in soup. Let simmer until vegetables are tender.

Nutrition information (per serving)

Makes 6 servings

Calories: 60
Total fat: 0 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 170 mg
Carbohydrate: 10 g
Dietary fiber: 3 g
Sugar: 4 g
Protein: 4 g
Vitamin A: 160%
Vitamin C: 40%
Calcium: 8%
Iron: 8%

Advertising Policy