Italian Zucchini Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Italian Zucchini Soup Recipe). A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 10

Yield: 10 servings

Italian Zucchini Soup Recipe

Ingredients

8 cups sliced zucchini

8 cups chopped tomatoes

2 cups chopped green bell pepper

2 cups chopped celery

2 cups chopped onion

1 (10.75 ounce) cancondensed tomato soup (such as Campbell's®)

5 tablespoons white sugar

4 teaspoons salt

1 teaspoon black pepper

Soup, Stew and Chili

Directions

Step 1

Mix zucchini tomatoes bell pepper celery onion tomato soup sugar salt and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender about 30 minutes.

Nutritional Information

Italian Zucchini Soup Recipe

Servings Per Recipe:10

Calories: 108.4

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 24.2g 8%

Dietary Fiber: 4.3g 17%

Sugars: 16.2g

Fat: 1g 2%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 1768.9IU 35%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.5mg 29%

Vitamin C: 76.9mg 128%

Folate: 69.2mcg 17%

Calcium: 52.8mg 5%

Iron: 1.4mg 8%

Magnesium: 42.3mg 15%

Potassium: 806.4mg 23%

Sodium: 1136.9mg 46%

Thiamin: 0.2mg 21%

Calories From Fat: 9.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.