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
SPINACH-ZUCCHINI SOUP
Make and share this Spinach-Zucchini Soup recipe from Food.com.
Provided by Vino Girl
Categories Beans
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat.
- Saute onion 3 to 5 minutes, or until translucent.
- Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
- Add vegetable broth and water, and bring to a boil.
- Stir in beans and spinach, and return to a boil.
- Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
- Stir in lemon juice, zest, and mint.
- Season with salt and pepper if desired.
ZUCCHINI AND SPINACH SOUP
Categories Soup/Stew Onion Potato Appetizer Sauté Passover Quick & Easy Spinach Zucchini Winter Kosher Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE
Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.
Provided by winkki
Categories Spinach
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Begin the roasted leeks:.
- Preheat the oven to 450 degrees.
- Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
- Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
- Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
- Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
- Add zucchini and potatoes; mix well.
- Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
- spinach wilts.
- Puree in batches in a blender.
- (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
- Return the puree to the pot.
- Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
SPINACH AND ZUCCHINI SOUP
Make and share this Spinach and Zucchini Soup recipe from Food.com.
Provided by Mindelicious
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
- Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.
Nutrition Facts : Calories 137.9, Fat 7.1, SaturatedFat 1, Sodium 26.7, Carbohydrate 17.1, Fiber 3, Sugar 3.5, Protein 3
VEGETARIAN SPINACH & ZUCCHINI CASSEROLE
Make and share this Vegetarian Spinach & Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut coarse stems off spinach.
- Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
- Shake spinach to get rid of excess water and put it in a large bowl.
- Set aside.
- Cut off stem top and root bottom of each zucchini.
- Slice in 1/4-inch slices and add to spinach.
- Cut stem top and root bottom off onions.
- Cut onions in half lengthwise from stem top down.
- Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
- Add onions to bowl.
- Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
- Add to bowl.
- Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
- Season with salt and pepper to taste and turn to mix well.
- Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
- Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
- If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
- If they aren't done, bake another 5 to 10 minutes before adding cheese.
- Serve hot.
- Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
Nutrition Facts : Calories 234.9, Fat 14.9, SaturatedFat 2.1, Sodium 206.1, Carbohydrate 22.2, Fiber 8.6, Sugar 7.6, Protein 10.1
CREAMY SWEET POTATO ZUCCHINI SOUP
This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.
Provided by Mirramar
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion until transparent.
- Add the zucchini, sweet potato, and carrot.
- Sauté for about 20 minutes, then add water, sherry, and milk.
- Cover pot and let simmer for about a half hour.
- Once everything is soft, puree with immersion blender.
- Taste and adjust seasonings.
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