TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
ALMOST VEGETARIAN VEGETABLE SOUP
This is a quick, easy soup that uses ingredients that I keep on-hand. All measurements are general, and you may substitute your own favorite ingredients -- including vegetable stock so that it is truly a vegetarian dish.
Provided by Sheff Libby
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy stock pot, melt butter and saute onions until they are clear.
- Add broth and bring to a boil.
- Add potatoes and carrots. Let cook at a boil until veggies are tender.
- Add corn, and, again, bring to a boil.
- Add all remaining ingredients.
- Allow to cook together for another 10 - 15 minutes.
- Serve with corn bread or other good bread, or fix rice to add to your soup bowls.
Nutrition Facts : Calories 425.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 22.9, Sodium 1123.5, Carbohydrate 67.8, Fiber 14.5, Sugar 13.9, Protein 16.9
TERRIFIC TUSCAN VEGETABLE SOUP
From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."
Provided by tinebean21
Categories Beans
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
- Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
- Add broth and tomatoes and bring to a boil.
- Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the parmesan, if desired.
DION'S MAGICAL TUSCAN STYLE VEGETARIAN VEGETABLE SOUP
A wonderfully healthy and super delicious pot of colorful veggies and comforting flavors. Easily modified to suit tastes and preferences: add Parmesan and pasta for a hearty minestrone type soup, use chicken broth, sausage, or meat balls for a carnivorous appetite, omit or switch out anything you don't love, make it spicy, etc. It's always great and it gets better every day it sits in the fridge, up to about 5 days. Enjoy!
Provided by DC_in_SF
Categories Clear Soup
Time 1h30m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 19
Steps:
- Start with at least a 6 quart pot.
- Empty both cans of tomatoes, stewed and diced, into the pot, using a little tap water in each can to swish around and get everything out.
- Use your bare hands to squash up the tomatoes a bit smaller than they already are, just so the chunks aren't giant.
- Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use.
- Turn burner to medium-high, add the can of tomato sauce, Italian seasoning (I use Trader Joe's 21 Seasoning Salute) bouillon (I use Better Than Bouillon) and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup.
- Get out your favorite chef's knife and cutting board. Start with the carrots, celery, and onion. This is your mirepoix. Coarsely chop everything into large, bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.).
- Once your mirapoix is in with the herbs and spices flavoring the broth, you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last, but at this point it matters very little in which order you add the ingredients to the soup.
- NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans, carrots, celery) on the diagonal. It looks pretty and they cook up nicely without breaking apart.
- Once all the veggies are in, adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy.
- Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too.
- Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked, propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer, not a boil.
- Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.) Simmer another 10-15 minutes.
- IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks.
- You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.
Nutrition Facts : Calories 148, Fat 1.1, SaturatedFat 0.2, Sodium 528.5, Carbohydrate 29.8, Fiber 9.1, Sugar 8.5, Protein 8.2
ITALIAN VEGETABLE SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
BACON VEGETABLE SOUP
I used to babysit for a woman when I was younger. I would get off the school bus and go right to her house, she would quite often have a big pot of this soup sitting on the stove to feed the kids for supper. It was a favorite then and I finally got a copy of the recipe from her after all these years.
Provided by KennKonn
Categories Clear Soup
Time 1h30m
Yield 1 Pot, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring all to a boil till veggies are tender.
- Add one can of tomato Soup and one can of tomatoes.
- Bring back to a boil.
- Add salt and pepper to taste.
- Serve with fresh buns.
Nutrition Facts : Calories 512.7, Fat 34.5, SaturatedFat 11.4, Cholesterol 51.5, Sodium 679.2, Carbohydrate 36.6, Fiber 8.2, Sugar 7.9, Protein 15.2
ITALIAN-STYLE VEGETABLE SOUP
There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used.
Provided by Mysterygirl
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan.
- Add parsley and garlic.
- Saute over medium heat.
- Before garlic changes colour, add pancetta.
- Saute until lightly browned.
- Stir in cabbage.
- Cover and cook 1 to 2 minutes.
- Add remaining vegetables to saucepan.
- Cover and cook about 5 minutes.
- Add broth and water, if using, and prosciutto rind or ham shank.
- Cover and reduce heat.
- Simmer 40 to 50 minutes.
- Remove half the vegetables with a slotted spoon.
- Place in a blender or food processor and process until smooth.
- Return to saucepan.
- Season with salt and pepper.
- Serve hot with Parmesan cheese sprinkled over top.
- VARIATION:
- Toast about 20 thick slices of Italian bread.
- Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
- Ladle soup into bowls.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 207.9, Fat 12.6, SaturatedFat 2.8, Cholesterol 5.5, Sodium 871.7, Carbohydrate 14.7, Fiber 3.4, Sugar 5.8, Protein 10.2
CAMPBELL'S ABC'S VEGETARIAN VEGETABLE SOUP
After fooling around, I have come up with the perfect tasting homemade version to this classic canned soup! At the age of 35, this is my favorite "feel better" soup when I come down with a cold. The ABC's are fun for the kids too! If you don't want to go vegetarian, use beef broth instead of vegetable broth or a combo of both.
Provided by TheDancingCook
Categories Clear Soup
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions.
- Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
- Bring to a boil; cover and simmer for 5 minutes.
- Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.
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From themediterraneandish.com
5/5 (126)Category SoupCuisine ItalianCalories 288 per serving
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
RIBOLLITA (TUSCAN VEGETABLE STEW) – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 5 mins
- Dice the onion. Peel and dice the carrot and zucchini. Dice the tomato. Mince the garlic. Roughly chop the kale. Remove the leaves from the parsley.
- In a large saucepan or pot, heat the olive oil. Add the onion garlic, carrots, red pepper flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
- Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
- Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.
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