MEDITERRANEAN VEGETABLE SOUP
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, soups and stews, appetizer, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 18
Steps:
- Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart, set aside.
- Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
- Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
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
MEDITERRANEAN VEGETABLE SOUP
Make and share this Mediterranean Vegetable Soup recipe from Food.com.
Provided by smiles4u
Categories Stocks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan coated with cooking spray over medium-high heat. Add onion, saute 3 minutes.
- Add zucchini and yellow squash, saute 3 minutes. Add water and the next 5 ingredients (water through broth), bring to a boil.
- Reduce heat, simmer 3 minutes.
- Serve with yogurt.
Nutrition Facts : Calories 230.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 2.9, Sodium 929, Carbohydrate 43.3, Fiber 7.5, Sugar 9.3, Protein 10.1
MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS
Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave at the office.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
- When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
- Season with salt, reseal, gently swirl, and enjoy.
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