Quick Italian Vegetable Soup

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Quick Italian Vegetable Soup (pdf)

Serves 10



  • 1 Tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 16-ounce can diced plum tomatoes
  • 2 teaspoons Italian herb seasoning
  • 2 cups reduced sodium beef broth
  • 4 cups water
  • 2 zucchinis, quartered and sliced
  • 2 cups sliced cabbage
  • 1/2 teaspoon salt
  • Ground black pepper to taste
  • Freshly grated Parmesan cheese (optional)



  1. Heat oil in a large stock pot over medium-high heat.

  2. Sauté garlic, onion, carrot and celery until onion is translucent and vegetables are tender, 5–7 minutes.

  3. Stir in tomatoes and Italian herb seasoning and cook 5 minutes more, stirring frequently.

  4. Add broth and water. Adjust heat to a medium simmer and cook approximately 10 minutes.

  5. Add zucchini and cabbage; add salt and pepper and cook until tender, 5 minutes more.

  6. Serve with Parmesan cheese, if desired.



Nutrition Facts


Calories: 40

Total fat:  2g

Saturated fat: 0g

Cholesterol: 0mg

Sodium:  111mg

Carbohydrates:  6g

Fiber:  2g

Sugar: 2g

Protein:  2g