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Tasty-Italian Vegetable Soup

Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. —Janet Frieman, Kenosha, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, sliced
  • 1-1/2 cups water
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1/2 teaspoon dried basil
  • Grated Parmesan cheese

Directions

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil.
  • Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.
Nutrition Facts
1 cup: 173 calories, 9g fat (3g saturated fat), 23mg cholesterol, 620mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 10g protein.

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