TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
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.
TUSCAN SOUP
I work full-time outside of the home, so I relish recipes like this that can be prepared in a flash.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1432mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.
RUSTIC TUSCAN BEAN SOUP
A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.
Provided by Jana Steinhagen
Categories Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8
RUSTIC TUSCAN SOUP WITH KALE
Looking for a kale soup recipe? Enjoy this hearty Rustic Tuscan Kale Soup made with bacon and cannellini beans for a dish chock full of veggies.
Provided by My Food and Family
Categories Beans
Time 1h
Yield 10 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
- Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to pan; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min.
- Serve soup topped with croutons and remaining cheese.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 830 mg, Carbohydrate 46 g, Fiber 9 g, Sugar 6 g, Protein 16 g
ITALIAN RUSTICO SOUP
I got this from the Barilla website. This soup is so good on a cold day and is very hearty! Its very easy to make too!
Provided by Little Bee
Categories Beans
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook elbows according to package directions; drain (al dente is the best).
- Heat oil in 4-quart Dutch oven or large pot.
- Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
- Add remaining ingredients except cheese; heat to boiling.
- Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
- Stir in cooked elbows and simmer 5 more minutes.
- Ladle in bowls and sprinkle with cheese.
- Serve with warm crusty Italian bread.
Nutrition Facts : Calories 164.7, Fat 5, SaturatedFat 1, Cholesterol 1.4, Sodium 627.6, Carbohydrate 23.6, Fiber 5.2, Sugar 7.7, Protein 6.3
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