Bread Soup With Spring Vegetables Recipes

BREAD SOUP WITH SPRING VEGETABLES

This is a lighter, brothy take on the Italian soup ribollita, which is also made with leftover bread. If using frozen peas, add them to the soup along with the bread.

Provided by Martha Stewart

Categories Soup Recipes

Time 40m

Number Of Ingredients 11

Bread Soup with Spring Vegetables image

Steps:

In a large Dutch oven or heavy pot, heat oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until onion is translucent, 4 minutes. Season with salt and pepper. Add zucchini and thyme and cook until thyme is fragrant, 1 minute. Increase heat to medium-high, add broth and 1 cup water, and bring to a boil. Reduce heat and rapidly simmer 10 minutes. Add peas and cook until vegetables are tender, about 5 minutes. Remove thyme stems, stir in bread, and season to taste with salt and pepper. To serve, top with parsley.

Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 4 g, Protein 10 g

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
1 large celery stalk, diced medium
2 garlic cloves, smashed and peeled
Coarse salt and ground pepper
1 medium zucchini, halved lengthwise and sliced crosswise
1 sprig thyme
3 3/4 cups low-sodium chicken broth
1 cup fresh or frozen peas
2 to 3 slices day-old crusty bread, torn into bite-size pieces
Roughly chopped fresh parsley, for serving

SPRING VEGETABLE SOUP

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

Provided by SWEETIEBRITZ

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Spring Vegetable Soup image

Steps:

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g

Ingredients

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

SPRING CLEANING RIBOLLITA

This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand in the fridge and pantry: Kale or spinach can sub in for the Swiss chard; sweet corn can step in for peas; and white beans can take the place of butter beans. In this Italian classic, bread dissolves into the soup, thickening it for a heartier texture. Leftover soup can be turned into a pasta meal with the addition of orzo or any short pasta.

Provided by Kay Chun

Categories dinner, weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Spring Cleaning Ribollita image

Steps:

In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.

Ingredients

1/4 cup extra-virgin olive oil
1 medium leek, white and light green parts only, thinly sliced crosswise
1 large carrot, peeled and diced
1 pound Swiss chard, stems thinly sliced and leaves coarsely chopped (stems and leaves kept separated)
Salt and black pepper
3 garlic cloves, minced
1 (14-ounce) can whole tomatoes
1 large zucchini, ends trimmed, quartered lengthwise and thinly sliced crosswise
2 basil sprigs, plus ¼ cup chopped basil
2 thyme sprigs
1/2 cup peas (fresh or frozen)
1 (14-ounce) can butter beans, rinsed
4 ounces day-old ciabatta or country bread, crust removed and bread cut into 1-inch cubes (see Tip)
Freshly grated Parmigiano-Reggiano, for serving (optional)

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Bread Soup With Spring Vegetables Recipes

BREAD SOUP WITH SPRING VEGETABLES

This is a lighter, brothy take on the Italian soup ribollita, which is also made with leftover bread. If using frozen peas, add them to the soup along with the bread.

SPRING VEGETABLE SOUP

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

SPRING CLEANING RIBOLLITA

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