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
DION'S MAGICAL TUSCAN STYLE VEGETARIAN VEGETABLE SOUP
A wonderfully healthy and super delicious pot of colorful veggies and comforting flavors. Easily modified to suit tastes and preferences: add Parmesan and pasta for a hearty minestrone type soup, use chicken broth, sausage, or meat balls for a carnivorous appetite, omit or switch out anything you don't love, make it spicy, etc. It's always great and it gets better every day it sits in the fridge, up to about 5 days. Enjoy!
Provided by DC_in_SF
Categories Clear Soup
Time 1h30m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 19
Steps:
- Start with at least a 6 quart pot.
- Empty both cans of tomatoes, stewed and diced, into the pot, using a little tap water in each can to swish around and get everything out.
- Use your bare hands to squash up the tomatoes a bit smaller than they already are, just so the chunks aren't giant.
- Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use.
- Turn burner to medium-high, add the can of tomato sauce, Italian seasoning (I use Trader Joe's 21 Seasoning Salute) bouillon (I use Better Than Bouillon) and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup.
- Get out your favorite chef's knife and cutting board. Start with the carrots, celery, and onion. This is your mirepoix. Coarsely chop everything into large, bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.).
- Once your mirapoix is in with the herbs and spices flavoring the broth, you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last, but at this point it matters very little in which order you add the ingredients to the soup.
- NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans, carrots, celery) on the diagonal. It looks pretty and they cook up nicely without breaking apart.
- Once all the veggies are in, adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy.
- Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too.
- Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked, propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer, not a boil.
- Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.) Simmer another 10-15 minutes.
- IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks.
- You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.
Nutrition Facts : Calories 148, Fat 1.1, SaturatedFat 0.2, Sodium 528.5, Carbohydrate 29.8, Fiber 9.1, Sugar 8.5, Protein 8.2
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
ITALIAN VEGETABLE SOUP
Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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