How To Make Italian Vegetable Soup With Beans Spinach Pesto Food

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

ITALIAN VEGETABLE SOUP

Steps:

• In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
• **Dried soaked bean are fine too, they may take longer to cook.

SIMPLE ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

ITALIAN WHITE BEAN AND SPINACH SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat.
• Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
• Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
• Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
• With slotted spoon, remove 2 cups beans from soup mixture and reserve.
• Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
• Pour into bowl.
• Repeat with remaining mixture.
• Return puree and reserved beans to saucepan; heat to.
• boiling over medium-high heat.
• Stir in spinach and cook until wilted, about 1 minute.
• Remove from heat and stir in lemon juice.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

HOMEMADE ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.

SPRING VEGETABLE SOUP WITH BASIL PESTO

Steps:

• Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
• Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
• Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
• Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.