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Italian Vegetable Soup

It doesn’t have to be winter to enjoy a hot bowl of soup. This low protein recipe is an example of a creative and delicious way to prepare vegetables. This one is soon to be a family favorite.


  • 1 clove (3 g) garlic, crushed
  • 1 Tbsp olive oil
  • 1 medium carrot (61 g), thinly sliced
  • 1 medium stick celery (40 g), thinly sliced
  • 1/4 cup (22 g) leek, thinly sliced
  • 2 Tbsp (31 g) tomato puree
  • 1 Liter (33.3 fluid ounces) clear vegetable broth*
  • 1 oz Loprofin Spaghetti broken into smaller pieces
  • 1 Tbsp (3.8 g) fresh chopped parsley
  • Salt and freshly ground black pepper


  1. In a large pot, fry the garlic in the oil over moderate to low heat for 2-3 minutes.
  2. Add the carrot, celery, leek, tomato puree and vegetable broth. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  3. Add the spaghetti to the pan and stir well. Cook the soup for a further 10 minutes. Stir occasionally during cooking.
  4. Stir in the chopped parsley, salt and pepper to taste. Reheat before serving.

Serves 8

Nutritional Information Per Recipe Per Serving
Calories 355 44
Protein 2.1 g 0.26 g
Phenylalanine 66 mg 8.25 mg
Leucine 101 mg 12.6 mg

*Swanson® Brand was used for analysis purposes from Virginia Schuett's Food List Binder. The above trademarked product or company is not affiliated with Nutricia. Their inclusion in this recipe is merely educational in terms of the types of recipes that are available to those on metabolic diets.