Menu Enter a recipe name, ingredient, keyword...

Italian Kitchen Soup


Google Ads
Rate this recipe 4.8/5 (9 Votes)
Italian Kitchen Soup 1 Picture


  • 1 Tbsp Wegmans Pure Olive Oil
  • 1 container (14 oz) Food You Feel Good About Large Cut Mirepoix (carrots, celery, onion)
  • 1/4 tsp salt
  • 1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Kale Greens
  • 1 small (about 6 oz) zucchini, 1/2-inch dice (1 cup)
  • 2 tsp Herbes de Provence
  • 2 cans (14.5 oz each) Wegmans Organic Diced Tomatoes in Juice
  • 1 can (15.5 oz) Italian Classics Garbanzo Beans, drained
  • 2 cartons (32 oz each) Wegmans Organic Chicken or Vegetable Broth
  • Salt and pepper to taste
  • Italian Classics Italian Blend Grated Cheese, for garnish


Servings 17
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

1.Heat oil, mirepoix and salt in stockpot on MED-LOW. Cook, stirring, 10-15 min, until veggies soften.

2.Add kale; cook, stirring, 2-3 min to wilt. Add zucchini; cook, stirring 2-3 min, to soften.

3.Add herbs, tomatoes, garbanzo beans and broth; bring to simmer. Season to taste with salt and pepper; garnish with cheese. Serve.


Review this recipe