Rustic Fall Vegetable Soup Recipes

RUSTIC FALL VEGETABLE SOUP

Rustic Fall Vegetable Soup image

Provided by Kelsey Nixon

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams

RUSTIC FALL VEGETABLE SOUP

Rustic Fall Vegetable Soup image

Make and share this Rustic Fall Vegetable Soup recipe from Food.com.

Provided by Food.com

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1 medium yellow onion, diced
1 garlic clove, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo pasta
1 (28 ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low sodium chicken broth
salt & freshly ground black pepper
sliced crusty bread, for serving

Steps:

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 254.8, Fat 5.4, SaturatedFat 2.5, Cholesterol 7.6, Sodium 383.7, Carbohydrate 44.1, Fiber 6.5, Sugar 4.6, Protein 12.3

RUSTIC VEGETABLE SOUP

Rustic Vegetable Soup image

Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/2 cup)
2 medium carrots, diced medium (1 cup)
1/2 small green cabbage, core removed, diced large (2 1/2 cups)
2 1/4 cups Marinara Sauce (about 1/2 recipe)
3 1/2 cups reduced-sodium chicken broth
Coarse salt and ground pepper
1 medium zucchini, diced large (1 1/2 cups)
1 can (15.5 ounces) cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving (optional)

Steps:

In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

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