Amys Rustic Italian Vegetable Soup Recipes

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.

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.

Steps:

• Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
• Add squash and cook until tender. Add spinach and simmer.
• In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
• In pasta pot, cook tortellini according to package directions. Drain and add to soup.
• Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
• Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
• Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.

Steps:

• 1. Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.
• 2. Put veggies (skin removed from garlic) into food processor and puree.
• 3. Grate 8 oz. of Romano cheese.
• 4. Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
• 5. Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
• 6. Add 4 c of chicken stock to sausage a little at a time to thicken soup.
• 7. Add puree,cheese and pepper flakes to soup and simmer for about 20 min.

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.