Italian Vegetable Soup

    55 mins

    Makes a lot and is very, very good.

    466 people made this

    Serves: 8 

    • 450g minced beef
    • 1 tablespoon olive oil
    • 1 cup chopped yellow onion
    • 1 medium onion, diced
    • 1 cup chopped celery
    • 2 carrots, sliced
    • 1 cup chopped carrots
    • 2 stalks celery, sliced
    • 2 cloves garlic, minced
    • 1 (410g) tin diced roma tomatoes
    • 1 (400g) can peeled and diced tomatoes
    • 2 teaspoons Italian herb mix
    • 1 (400g) can tomato sauce
    • 2 cubes beef stock
    • 2 (600g) cans kidney beans, drained and rinsed
    • 6 cups (1500ml) water
    • 2 cups (500g) water
    • 2 zucchinis, quartered and sliced
    • 5 teaspoons beef bouillon granules
    • 2 cups sliced cabbage
    • 1 tablespoon dried parsley
    • 1 teaspoon garlic salt
    • 1/2 teaspoon dried oregano
    • 1 pinch salt and ground black pepper, to taste
    • 1/2 teaspoon dried Italian basil
    • 1/2 cup (60g) freshly grated Parmesan cheese
    • 2 cups chopped cabbage
    • 1 (400g) can whole kernel corn
    • 1 (400g) can green beans
    • 1 cup (110g) macaroni

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Place minced beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
    2. Heat oil in a large saucepan over medium-high heat. Saute onion, carrot and celery until onion is translucent and vegetables are tender; 5 to 7 minutes.
    3. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
    4. Stir in tomatoes and Italian herb mix then cook 5 minutes more stirring frequently.
    5. Dissolve stock cubes in water and stir into vegetables. Adjust heat to a medium simmer and cook approximately 10 minutes.
    6. Add zucchini and cabbage. Sprinkle with garlic salt and cook until tender; 5 minutes more. Adjust seasoning with salt and pepper then serve.

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    Reviews in English (403)


    Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!  -  28 Jun 2003  (Review from Allrecipes US | Canada)


    This soup is very good. If you want this soup to taste like the Italian soup served at the Olive Garden, try these changes - Supplement the water for two 12 oz. boxes of beef stock, and add three boullion cubes.  -  02 Jan 2002  (Review from Allrecipes US | Canada)


    My dear grandma, a few years ago, made her way onto the internet for the first time looking for a new recipe to make our family a nice dinner. She found this recipe and it quickly became a family favorite. She made it quite a bit. My grandma passed away 2 years ago. This recipe is a fond reminder to me of being in the kitchen with my grandma. It will be in our family for many years not only as a wonderful soup recipe, but as a great reminder of our wonderful Coral.  -  10 Jan 2008  (Review from Allrecipes US | Canada)