Ingredients for Italian Vegetable Soup
- 8 cups water
- 1 teaspoon salt
- 1 large onion (chopped)
- Celery Ribs
- 1/2 cup celery leaves
- 2 bay leaves
- 1 large carrot (chopped)
- Red Kidney Beans
- Fresh Green Beans
- Celery Rib
- Tiny Peas
- 1 medium zucchini (diced)
- 2 medium potatoes (diced)
- Fresh Parsley
- Fresh Basil
- 4 cloves garlic (minced)
- Plum Tomatoes
- Coca Cola
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chicken soup base
- 1 teaspoon Italian seasoning
- Black Pepper
- Freshly grated Parmesan cheese (for serving)
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How to Make Italian Vegetable Soup
- **Prepare the Broth:** In a large (6-quart) pot, combine 8 cups of water, 1 teaspoon salt, 1 large onion (chopped), 2 celery stalks (chopped), 1/2 cup celery leaves, 2 bay leaves, and 1 large carrot (chopped).
- **Simmer the Broth:** Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 90 minutes.
- **Strain the Broth:** Remove the pot from the heat and let cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- **Prep the Vegetables:** While the broth simmers, prepare the remaining vegetables: 1 (15-ounce) can kidney beans (rinsed and drained), 1 cup green beans (trimmed and halved), 2 celery stalks (chopped), 1 cup frozen green peas, 1 medium zucchini (diced), 1 cup carrots (diced), 1/2 cup chopped onion, 2 medium potatoes (diced), 1/4 cup chopped fresh parsley, 4 cloves garlic (minced), 1 (28-ounce) can crushed tomatoes (including liquid), 1/2 cup Coca-Cola, 1 tablespoon Worcestershire sauce, 1 teaspoon chicken soup base, 1 teaspoon Italian seasoning, salt and black pepper to taste.
- **Adjust Broth:** Measure the strained broth. If it's less than 8 cups, add water to reach 8 cups. Bring the broth back to a boil.
- **Add Vegetables:** Add the prepared kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potatoes, parsley, garlic, crushed tomatoes, Coca-Cola, Worcestershire sauce, chicken soup base, and Italian seasoning to the boiling broth.
- **Simmer the Soup:** Reduce heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
- **Season and Serve:** Season with salt and black pepper to taste. Ladle into bowls and serve hot, topped with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
17g
Fat
4g
Carbs
5g
