Meatless Vegetable All Italian Soup
A hearty, vegetable-packed Italian soup featuring tomatoes, cabbage, and herbs, perfect for a light, flavorful meal that suits vegetarians and vegetable lovers alike.
Ingredients
Instructions
- Melt butter in a 4-quart pot.
- Stir in diced onion and shredded cabbage.
- Cook and heat for 2 minutes.
- Add water, cover, and simmer for 10 minutes.
- Stir in drained Veg-All, stewed tomatoes, basil, oregano, and pepper.
- Simmer for an additional 10 minutes until vegetables are tender.
Tips & Substitutions
For extra flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes. If you want a heartier soup, try incorporating cooked beans or lentils. You can substitute the Veg-All with fresh vegetables like green beans or zucchini for a fresher taste. This soup is versatile, so feel free to adjust the seasonings to match your preferences or to explore other Italian recipes.
Serving Suggestions
Serve this hearty soup with a side of crusty bread or Garlic Knots(Low-Cal) for a complete meal. A sprinkle of grated Parmesan cheese on top enhances its flavor. It pairs beautifully with a simple green salad or Italian Vegetable Toss for a refreshing contrast. Enjoy it as a standalone dish or as an appetizer before a larger Italian feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water if it thickens too much. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Vegetable All Italian Soup contains roughly 588 calories, with 13g protein, 89g carbohydrates, and 27g fat. It is an excellent source of iron (137% of the Daily Value), vitamin C (136% of the Daily Value), and dietary fiber (117% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned Veg-All?
Absolutely! Fresh vegetables like carrots, peas, or bell peppers can be used instead of canned Veg-All. Just chop them into small pieces and add them to the pot when you add the onions and cabbage for a fresher taste.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. Defrost in the refrigerator overnight and reheat on the stove or in the microwave.
How can I make this soup spicier?
If you enjoy a little heat, consider adding some crushed red pepper flakes or a diced jalapeño when you sauté the onions and cabbage. You can also serve the soup with a dash of hot sauce on the side for those who like it spicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).