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
MOROCCAN FAVA BEAN AND VEGETABLE SOUP
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
- Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams
ITALIAN VEGETABLE SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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.
TATIANA'S VEGETABLE SOUP
Serve this delicious, earthy tasting soup with warm crusty bread. I named this soup in honor of my Russian online friend. Since it has beets in it, it reminds me of borscht. I used whatever vegetables I had in the house. Sometimes I add a can of beans; you can experiment with it.
Provided by SandyJasmine
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large Dutch oven, saute onions in olive oil.
- Add celery, saute until lightly browned.
- Add the rest of the vegetables to the pan as you slice them.
- Add corn and peas.
- When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.
- Bring to a boil and simmer about one hour.
- Serve with freshly made bread.
- Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.
- Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.
TASTY-ITALIAN VEGETABLE SOUP
Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. -Janet Frieman, Kenosha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 620mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
More about "tatianas vegetable soup recipes"
VEGETABLE SOUP | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (19)Calories 236 per servingCategory Soup
- In a large pot like this one (affiliate) heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside from now.
- Add more olive oil, if needed and heat. Add the chopped parsley stems (stems only at this point), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
- Now add the chickpeas, tomatoes, bay leaves, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover only partway and cook for 15 more minutes.
- Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
MEXICAN VEGGIE SOUP - THIS HEALTHY TABLE
From thishealthytable.com
RECIPES - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SERIOUSLY GOOD VEGETABLE SOUP - COOKIE AND KATE
From cookieandkate.com
TAHINI VEGETABLE SOUP RECIPE | VEGGIE FEST
From veggiefestchicago.org
15+ VEGETARIAN SOUP RECIPES FOR THE MEDITERRANEAN DIET
From eatingwell.com
OUR 17 COZIEST VEGETARIAN SOUPS - THE NEW YORK TIMES
From nytimes.com
CHICKEN AND TORTELLINI VEGETABLE SOUP RECIPE - TASTING TABLE
From tastingtable.com
HOMEMADE GARDEN VEGETABLE SOUP - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
VEGETARIAN RECIPES AROUND THE WORLD - TATIANA'S VEGETABLE SOUP
From ivu.org
BEST TATIANAS VEGETABLE SOUP RECIPES
From alicerecipes.com
ONE CAN OF CHICKPEAS, TWO RECIPES: NANCY BIRTWHISTLE’S BUDGET …
From theguardian.com
SLOW COOKER VEGETABLE AND GROUND TURKEY SOUP - ALLRECIPES
From allrecipes.com
30+ HOMEMADE VEGETABLE SOUPS FOR CHILLY NIGHTS | MYRECIPES
From myrecipes.com
BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE …
From thepioneerwoman.com
THAI VEGETABLE SOUP: EVERYDAY CHEF CHALLENGE - ELANA'S PANTRY
From elanaspantry.com
TUSCAN VEGETABLE SOUP - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
RECIPES AND COOKBOOK GUIDE - THE LEGEND OF ZELDA: TEARS OF THE …
From ign.com
15+ BEST NOODLE SOUP RECIPES - EATINGWELL
From eatingwell.com
ITALIAN VEGETABLE SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
You'll also love