ITALIAN VEGETABLE SOUP
Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.
Provided by Anissa
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combined 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 before serving.
Nutrition Facts : Calories 111.7, Fat 1.2, SaturatedFat 0.3, Sodium 72.3, Carbohydrate 20.7, Fiber 3.1, Sugar 4.4, Protein 6
ITALIAN BEEF VEGETABLE SOUP
This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 5h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
HEARTY ITALIAN VEGETABLE BEEF SOUP
Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup freezes quite well making it perfect for easy lunches.
Provided by Mary Younkin
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
- Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
- Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
- Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 17 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 573 mg, Fiber 5 g, Sugar 10 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
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.
HEARTY ITALIAN VEGETABLE SOUP
Stir up some Hearty Italian Vegetable Soup to warm up anyone's week! This easy-to-make Healthy Living Italian vegetable soup recipe yields 12 servings.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 12 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
- Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ITALIAN VEGETABLE BEEF SOUP
As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too-it tastes wonderful indoors or out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.
Nutrition Facts :
ITALIAN VEGETABLE SOUP WITH GROUND BEEF
Very easy to "throw" together and more hearty than just vegetable soup since it has ground beef. Found this on another recipe website (allrecipes.com) posted by "Jackie". I have made a few adjustments.
Provided by Lorraine3
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 17
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, beef broth. 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 broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.
Nutrition Facts : Calories 252.6, Fat 6.8, SaturatedFat 2.4, Cholesterol 25.7, Sodium 573.1, Carbohydrate 34.9, Fiber 7.4, Sugar 6.5, Protein 15.3
OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 6
Steps:
- Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
- Pour the soup into a bowl.
- Top with olive oil and cheese.
- Serve with rosemary sprig.
Nutrition Facts : Calories 334 kcal, ServingSize 1 serving
ITALIAN VEGETABLE BEEF BEAN SOUP
A healthy, hearty, versatile soup or a main meal that freezes well
Categories Appetizers / Soups / Salads Low Fat Low Fat Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 24
Number Of Ingredients 19
Steps:
- While browning beef and chopped red onions, par boil carrots and celery in 4 cups of water (reserving water for later use) for 10 minutes. Drain ground beef/onion and put in large soup pot. Add canned ingredients (tomatoes, tomato sauce, kidney beans), add frozen green beans (preferably plain cut, NOT french) and frozen lima beans and all seasonings, including garlic (you can use already minced to save time). Start soup on medium high to begin slow boil. Use slotted spoon to remove carrots and celery from water (again reserving water) and add to soup. Add beef bouillon cubes (or granules) to reserved water and stir until dissolved. Add to soup. Cover pot and let it come to a light boil for 10-15 minutes, stirring a few times. Add cabbage and macaroni to soup. Simmer for at least 1/2-hour, the longer the better.
- Makes 24 1-cup servings.
- Long prep time, but SO WORTH IT.
- I top with small amount of shredded parmesan cheese (not included in nutritional calculation).
- I freeze extra for later use.
- Can double or triple recipe.
- Can substitute ground turkey.
- Can add or substitute other beans (garbonzo, pinto, etc.)
- Can delete ground beef and use vegetable broth instead of beef broth for vegetarian soup!
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
ITALIAN VEGETABLE SOUP
Italian Vegetable Soup, a delicious good for you full of veggies soup recipe, fast, easy,vegan and vegetarian the perfect comfort food soup.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 181 kcal, ServingSize 1 serving
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- Heat oil in a large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove the beef from the pot with a slotted spoon.
- Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned. Add vinegar and stir to remove the browned bits on the bottom of the pan.
- Add broth, undrained tomatoes, wine (if desired), Italian seasoning, fennel seed, and ground pepper. Bring to boiling. Add the beef, kale, green beans, and bell pepper. Reduce heat and simmer, covered, about 15 minutes or until the vegetables and beef are tender. To serve, ladle soup into bowls.
RUSTIC ITALIAN VEGETABLE BEEF STEW HEARTY COMFORT FOOD
From allourway.com
4.9/5 (27)Total Time 3 hrs 30 minsCuisine American, ItalianCalories 291 per serving
- Place a Dutch oven or large pot on medium high heat sauté beef in 1 1/2 tablespoons olive oil for 5 minutes, stirring occasionally. Lightly salt and pepper the meat as it sautés. Remove meat with juices and set aside.
- In the same pot add the rest of the olive oil and sauté the onion, celery, carrots, garlic, green beans, seasonings over medium-high heat until the carrots and green beans are semi-soft.
- Add beef broth, beef cubes and juice,diced tomatoes, tomato sauce and bring to a boil then turn down to simmer. Cover with lid and continue to simmer until meat is tender about 1 hour.
- Stir in the drained beans and the savoy cabbage. Place the lid back on the pot and continue to cook for another 15 minutes.
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- Place the first nine ingredients, beans through beef, into the bowl of a large slow cooker (or Instant Pot pressure cooker).
- Stir together the broth, red wine if using, Italian seasoning, and salt and pepper. Pour over the ingredients in the cooker. Stir well and push the ingredients down into the liquid - if the everything's not covered with liquid, add enough water or broth to cover (do not go over the MAX line if using an Instant pot, though).
- Lock the lid and set to MANUAL, cooking on high pressure for 20 minutes (Note on timing: it takes about 20 minutes to come up to pressure). Let the steam release naturally, which should take another 10-20 minutes. (Total time will be about an hour.)Green Bean Note: it would take too much time to add the green beans in, let it come back to pressure and cook for just 2-3 minutes, so I either leave out the green beans or add them in the beginning. Try it and see what you like.
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- In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water.
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From thekitchenmagpie.com
5/5 (11)Category SoupCuisine AmericanCalories 277 per serving
- Heat the olive oil in the bottom of a large soup pot, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
ITALIAN VEGETABLE SOUP - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 87Total Time 30 minsServings 8-10
- Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
- Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
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5/5 (2)Servings 3-4
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Cuisine Italian, MediterraneanCategory Lunch, Main Dish, Soup/Stew/ChiliServings 4Total Time 25 mins
- Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
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From faxo.com
- Cook the ground beef, garlic and onion in a large pot, over medium-high heat, stirring and crumbling the ground beef. When the beef is browned, after about 8 minutes, drain/discard fat; add carrots, celery and water. Increase heat to high; add diced and crushed tomatoes, tomato sauce, oregano, basil, thyme, salt and pepper. Cover. Once the soup is boiling, stir; reduce heat to medium; simmer uncovered for about 15-20 minutes, until carrots are tender. Taste; adjust the salt, as needed. Stir in the cabbage; simmer a few minutes, just until the cabbage has wilted.
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