RUSTIC VEGETABLE AND POLENTA SOUP
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
- Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
- Stir in the butter and season with salt and pepper.
- Ladle into soup bowls and serve.
RUSTIC FALL VEGETABLE SOUP
Provided by Kelsey Nixon
Time 55m
Yield 4 servings
Number Of Ingredients 12
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 VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RUSTIC VEGETABLE SOUP
I've been making this soup for a while and my family just loves it. Its easier than making it the old way. I make it in the Crock Pot and let it go all day. Its hardy and delicious and takes no time to put together.
Provided by jeyar
Categories Vegetable
Time 4h20m
Yield 1-2 bowls per person, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except the parsley, in slow cooker.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- Stir in Parsley and serve.
- If soup it to thick and not much juice add some water to it.
Nutrition Facts : Calories 240.1, Fat 14.8, SaturatedFat 5.8, Cholesterol 59, Sodium 647.6, Carbohydrate 8.1, Fiber 2.1, Sugar 3.1, Protein 18.6
RUSTIC VEGETABLE SOUP
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
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.
RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
RUSTIC ITALIAN VEGETABLE SOUP
Make and share this Rustic Italian Vegetable Soup recipe from Food.com.
Provided by godzgirl522
Categories Clear Soup
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 672.2, Fat 20.4, SaturatedFat 6.5, Cholesterol 67.3, Sodium 1229.2, Carbohydrate 84.9, Fiber 12.3, Sugar 12.8, Protein 39.5
RUSTIC CABBAGE SOUP
You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!
Provided by FLUFFSTER
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3
More about "rustic vegetable soup recipes"
VEGAN RUSTIC VEGETABLE SOUP - THE CARROT …
From thecarrotunderground.com
RUSTIC TOMATO VEGETABLE SOUP | LEXI'S …
From lexiscleankitchen.com
RUSTIC AUTUMN VEGETABLE SOUP | 12 TOMATOES
From 12tomatoes.com
RUSTIC VEGETABLE-BEET SOUP - AUNT NELLIE'S
From auntnellies.com
RUSTIC VEGETABLE SOUP | JUST A PINCH RECIPES
From justapinch.com
RUSTIC VEGETABLE SOUP RECIPE | MARCO PIERRE WHITE | READABLE
From allreadable.com
{RIBOLLITA} RUSTIC TUSCAN BREAD AND VEGETABLE SOUP RECIPE
From saltandwind.com
ROOT VEGETABLE SOUP RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
RUSTIC INSTANT POT VEGETABLE SOUP RECIPE - SOUPER CUBES
From soupercubes.com
ITALIAN CHUNKY VEGETABLE SOUP | THE RUSTIC FOODIE®
From therusticfoodie.com
RUSTIC VEGETABLE SOUP CROCKPOT RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE THE PERFECT CARROT AND CORIANDER SOUP – RECIPE
From theguardian.com
LENTIL AUTUMN VEGETABLE SOUP - CUTCO.COM
From cutco.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
RUSTIC ITALIAN VEGETABLE SOUP - CECELIASGOODSTUFF.COM
From ceceliasgoodstuff.com
You'll also love