Italian Soup Stew Food

ITALIAN VEGETABLE SOUP RECIPE

Steps:

• Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
• In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
• Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
• To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

ITALIAN SOUP STEW

Steps:

• Combine tomato, sausages, tomato sauce, stock, onion, garlic, carrots, basil and oregano in a large pot and simmer (DO NOT BOIL) 30 minutes.
• Add remaining ingredients and simmer slowly for another hour, adding more water as needed to cook tortellini.

ITALIAN BEEF STEW

Steps:

• In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

EASY ITALIAN STEW

Steps:

• heat dressing in saucepan on medium heat.
• add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage.
• add broth, veggies, beans and tomatoes.
• bring to boil.
• stir in macaroni.
• reduce heat to medium & simmer 8-10 minutes.
• ladle into 8 bowls and top with cheese.