Italian Vegetable Soup

Italian Vegetable Soup

It’s easy to make this warming soup of chicken and tomato broth, cabbage greens and other vegetables. Make plenty for leftovers to freeze, so it can keep you company all winter long!


64 ounces low sodium chicken broth

1 tablespoon tomato paste

6 small green onions, chopped

3 large carrots, chopped

3 cups Chinese cabbage (savoy)

2 cloves garlic, crushed

1 cup fresh or frozen green beans

1 1/2 cups celery, chopped

2 bay leaves

1 teaspoon dry oregano

1/4 cup parsley, chopped


Combine all vegetables in soup pot. Add garlic, bay leaves and oregano. Pour broth over vegetables and stir.

When hot, add tomato paste in soup. Let simmer until vegetables are tender.

Nutrition information (per serving)

Makes 6 servings

Calories: 60

Total fat: 0 g

Saturated fat: 0 g

Trans fat: 0 g

Cholesterol: 0 mg

Sodium: 170 mg

Carbohydrate: 10 g

Dietary fiber: 3 g

Sugar: 4 g

Protein: 4 g

Vitamin A: 160%

Vitamin C: 40%

Calcium: 8%

Iron: 8%

This article was written by Heart and Vascular Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

Related Articles