Name: Italian Vegetable Soup with Ricotta Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 1/4 cups carrots, chopped; 2 cups packed baby spinach; 1 cup part-skim ricotta cheese; salt and pepper for seasoning; 1/2 cup whole wheat flour or whole wheat pastry flour; 2 tsp minced garlic; 1 1/2 cups frozen cut green beans; 1 cup zucchini, chopped; 2 1/2 Tbs romano cheese, finely shredded or grated; 1/3 cup tomato paste; 1 Tbs Italian seasoning; 3/4 cup celery, chopped; 1 cup onion, chopped; 1 Tbs chopped parsley or basil; 1/4 tsp salt plus some pepper to season; 6 cups vegetable broth; 2 tsp extra virgin olive oil

vegetable soup

How can I make my vegetable soup more flavorful?

Can I use frozen vegetables in vegetable soup?

What vegetables are best for vegetable soup?

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How can I add protein to my vegetable soup?

This Italian Vegetable Soup with Ricotta Dumplings recipe is an easy, healthy, and flavorful way to use up veggies in your fridge!

Milk

Wheat

Mediterranean

Vegetarian

Fresh Vegetables

gram

carrot

Baby Spinach

Cheese

ricotta cheese

Seasonings

Salt & Pepper

Flour & Meal

wheat flour

minced garlic

Canned Vegetables

cut green beans

zucchini

romano cheese

tomato paste

italian seasoning

celery

onion

fresh parsley

salt

Stocks & Broths

milliliter

vegetable broth

Oils

extra virgin olive oil

Cholesterol

Vitamin A

Vitamins

Dietary Folate Equivalents

Calories from Fat

Calories

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Zinc

Minerals

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

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Italian Vegetable Soup with Ricotta Dumplings

Produce

Dairy

Baking Goods

Meal

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