Annas Creamy Italian Vegetable Soup Recipes

ANNA'S CREAMY ITALIAN VEGETABLE SOUP

Steps:

• In a large soup pot, combine onion, bell pepper, tomatoes, garlic, and italian seasoning. Simmer until the onion and bell pepper soften.
• Add the remaining ingredients including the water. Simmer for 10-15 minutes. Salt and pepper to taste.
• Optional: Slice a loaf of french bread (or any type of artisan bread you prefer) and place in the oven at 350 degrees for approximately 10-15 minutes until slightly browned and crispy. Top each bowl of the soup with a slice of the bread and sprinkle with parmesean cheese.

ITALIAN VEGETABLE SOUP

Steps:

• In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
• **Dried soaked bean are fine too, they may take longer to cook.

ITALIAN VEGETABLE SOUP

Steps:

• In large saucepan combine first nine ingredients and bring to a boil.
• Reduce heat, cover and simmer for 20 minutes or until veggies are tender.
• Add cooked pasta and tomatoes and heat through.
• Discard bay leaf before serving.

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.