This version of the classic Italian soup includes turkey meatballs, which are added in the last step of this vegetable soup recipe. Purists can leave them out.

Source: Family Circle

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Recipe Summary

prep:
20 mins
cook:
30 mins
Servings:
12
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Ingredients

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Directions

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  • Heat oil in large soup pot. Add onion; saute 3 minutes. Add carrots and garlic; saute 3 minutes. Add zucchini; saute 5 minutes.

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  • Dissolve vegetable bouillon in the hot water in saucepan. Add to pot, along with tomatoes and Italian seasoning.

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  • Bring bouillon mixture to boiling. Then add pasta; boil until pasta is tender, about 10 minutes. Stir in drained beans and escarole; continue to cook until escarole is wilted, 2 to 3 minutes. (Can be made ahead and reheated.)

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  • If using meatballs, quarter. Stir into soup. Let stand until heated through, about 2 minutes. Spoon soup into individual bowls. Top with grated Parmesan if desired. Makes 12 servings.

Nutrition Facts

155 calories; total fat 5g; saturated fat 1g; cholesterol 15mg; sodium 212mg; carbohydrates 21g; fiber 5g; protein 9g.
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Reviews

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