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Ribollita (Reboiled Italian Cabbage Soup)

Submitted by: JOSIE

Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.

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Italian Vegetable Soup with Beans, Spinach & Pesto

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.

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Italian Vegetable Soup

Submitted by: Jackie

Carrots, celery, onions, cabbage, corn, and green beans -- this soup is full of vegetables! With ground beef, beans, and macaroni, a loaf of warm, crusty bread is all you need for a well-rounded dinner.

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Quick Italian Vegetable Soup

Submitted by: Peach822

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.

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Swanson® Winter Vegetable Bean Soup with Pesto

Submitted by: Campbell's Kitchen

This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish.

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Italian Vegetable Soup

Submitted by: Jana Thornton

A vegan main dish soup that is hearty and tastes great with crusty bread.

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Delicious Vegetable Beef Soup

Submitted by: SUEKPAGE

This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!

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Easy Vegetable Soup

Submitted by: Campbell's Kitchen

Reach for Swanson® Beef Broth to make this comforting and delicious soup packed with carrots, green beans, and potatoes, and seasoned with onion, garlic and thyme.

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Grandma's Vegetable Soup

Submitted by: BRANDY3

This recipe is so easy and so good. My grandma used to make it for us.

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Creamy Vegetable Soup

Submitted by: Corwynn Darkholme

Sweet potatoes, zucchini, broccoli florets, and cubes of russet potatoes are cooked in cumin and celery seed seasoned broth with milk for 8 to 10 hours in a slow cooker to create a low-fat soup.

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