TERRIFIC TUSCAN VEGETABLE SOUP
From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."
Provided by tinebean21
Categories Beans
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
- Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
- Add broth and tomatoes and bring to a boil.
- Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the parmesan, if desired.
TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER
A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!
Provided by Chicagoland Chef du
Categories Clear Soup
Time 35m
Yield 4 serving(s)
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 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5
TUSCAN VEGETABLE SOUP
This recipe was published in a recent issue of Good Housekeeping as one of Valerie Bertinelli's favorite soups. It is very healthy and I'm sure you could substitute or add other veggies. It really hits the spot and is filling. I double the recipe.
Provided by CookingONTheSide
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
- Heat to boiling on high.
- Cover; reduce heat to low.
- Simmer 25 minutes or until vegetables are tender.
- To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
TUSCAN VEGETABLE SOUP
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 fork, 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.
TUSCAN VEGETABLE SOUP (ACQUACOTTA)
Provided by Faith Heller Willinger
Categories Soup/Stew Egg Onion Vegetable Poach Lunch Parmesan Hot Pepper Winter Chard Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Place the toasted bread in two soup bowls.
- Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
- As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
- Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
More about "terrific tuscan vegetable soup recipes"
RIBOLLITA - TUSCAN VEGETABLE SOUP - INSIDE THE RUSTIC …
From insidetherustickitchen.com
5/5 (6)Total Time 1 hr 20 minsCategory Main CourseCalories 235 per serving
- Once the beans have soaked, drain them and add them to a pot with 3 peeled garlic cloves, two sprigs of rosemary and 5 sage leaves. Cover the beans with 4 cups/1 litre water and place on a low heat, covered. *see notes if using pre-cooked cannellini beans.
- Let the beans simmer gently for 2 hours then remove the beans with a slotted spoon and place in a separate bowl and discard the rosemary and sage. Keep the bean cooking liquid, this will act as your stock for the soup.
- Finely chop the carrot, onion and celery and add to a large pot with the olive oil. Saute gently until soft then add the potato (peeled and cubed) and the leek, continue to cook until the leek has softened.
TUSCAN FARRO SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (47)Calories 172 per servingCategory Soup
TUSCAN VEGETABLE SOUP - RECIPE GIRL
From recipegirl.com
VEGETARIAN TUSCAN WHITE BEAN SOUP - THE HARVEST …
From theharvestkitchen.com
TUSCAN VEGETABLE SOUP • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
EASY TUSCAN BEAN SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TUSCAN VEGETABLE SOUP - COOKING MADE HEALTHY
From cookingmadehealthy.com
Cuisine ItalianTotal Time 23 minsCategory SoupCalories 119 per serving
TUSCAN TORTELLINI VEGETABLE SOUP - COOKING CLASSY
From cookingclassy.com
ELLIE KRIEGER TUSCAN VEGETABLE SOUP | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
TUSCAN VEGETABLE SOUP WITH NOODLES | THE RUSTIC FOODIE®
From therusticfoodie.com
TERRIFIC TUSCAN VEGETABLE SOUP - BIGOVEN
From bigoven.com
RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP) - A SPICY PERSPECTIVE
From aspicyperspective.com
TUSCAN VEGETABLE SOUP - ELLIE KRIEGER
From elliekrieger.com
TUSCAN VEGETABLE SOUP - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
TUSCAN VEGETABLE SOUP RECIPE - FOOD.COM
From food.com
TUSCAN VEGETABLE SOUP | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #soups-stews #beans #vegetables
You'll also love