Italian Vegetable Soup

March 03, 2014

A hearty filling soup to warm you up from the inside.

2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
3 large carrots, diced
3 medium potatoes, peeled and diced
3 large stalks celery, diced
4 cups vegetable broth
1 can diced tomatoes
2 cans crushed tomatoes
1/4 cup oil-cured sun-dried tomatoes
1 teaspoon smoky paprika
1 zucchini, quartered lengthwise and then sliced
1 bunch rainbow chard, chopped
1 small fennel bulb, chopped
1/4 cup fresh parsley, chopped
salt and pepper to taste

Heat the oil in a large soup pot. Add onion and garlic and saute until golden. Add the carrots, potatoes, celery, fennel and broth. Add all of the tomato products, zucchini, chard and paprika. Simmer about...
See the full directions on my site

Nutritions

Calories
223

Sodium
1071mg
44% DV

Fat
11g
18% DV

Protein
7g
14% DV

Carbs
39g
13% DV

Fiber
9g
39% DV