Italian Vegetable Soup

Serves: 4
Total Calories: 209


1 small zucchini quartered and sliced
1 small yellow squash quartered and sliced
1 medium onion chopped
2 (14.5-ounce) cans beef broth (about 3 1/2 cups)
1 (16-ounce) can diced tomato
1 tablespoon olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced gresh dill
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
grated Parmesan cheese


1. Cut the zucchini and yellow squash lengthwise into quarters. Reassemble the quarters and cut into bite-size pieces.
2. Chop the onion.
3. Bring the broth to a boil in a large pot. Stir in all of the remaining ingredients, reduce the heat to medium-low, and simmer for 45 minutes or until the onions are soft.
4. Serve immediately as is or topped with a sprinkling of Parmesan cheese.

Important tip
Although most soup tastes better the longer it simmers, this soup is an exception. Cook it only until the onions are soft. If you cook it much longer, the other vegetables will get mushy (and that’s not good).

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 30

This Italian Vegetable Soup recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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