Tatianas Vegetable Soup Food

TUSCAN VEGETABLE SOUP

Tuscan Vegetable Soup image

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

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

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

ITALIAN VEGETABLE SOUP

Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

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.

TATIANA'S VEGETABLE SOUP

Tatiana's Vegetable Soup image

Serve this delicious, earthy tasting soup with warm crusty bread. I named this soup in honor of my Russian online friend. Since it has beets in it, it reminds me of borscht. I used whatever vegetables I had in the house. Sometimes I add a can of beans; you can experiment with it.

Provided by SandyJasmine

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 small onions
3 celery ribs
3 carrots, sliced
1/4 head red cabbage, shredded
1 small zucchini, diced
1 small sweet potato, cut in half lengthwise and sliced crosswise into half moons
2 small potatoes, diced
2 beets, diced
1 (16 ounce) can stewed tomatoes
1 (16 ounce) can diced tomatoes
1 cup tomato juice
1/3 cup peas
1/3 cup corn
1 tablespoon salt
1/4 teaspoon pepper
1/2 cup chopped fresh parsley, for garnish (optional)
1/2 cup dry breadcrumbs, to toast in (optional)
1 teaspoon olive oil, and (optional)
1/4 teaspoon garlic salt, for garnish (optional)

Steps:

In a large Dutch oven, saute onions in olive oil.
Add celery, saute until lightly browned.
Add the rest of the vegetables to the pan as you slice them.
Add corn and peas.
When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.
Bring to a boil and simmer about one hour.
Serve with freshly made bread.
Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.
Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.

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