Annas Creamy Italian Vegetable Soup Recipes
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
THE BROKE VEGAN'S CREAMY VEGETABLE SOUP
A cheap and simple recipe for the starving college student. Even better when served with bread and butter.
Provided by brokevegan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 52.5 g, Fat 22 g, Fiber 12.5 g, Protein 14.9 g, SaturatedFat 18.4 g, Sodium 1630.1 mg, Sugar 8.8 g
ANNA'S CREAMY ITALIAN VEGETABLE SOUP
Quick, easy, vegetarian soup that's great with a little parmesean and store bought croutons on top. Speed up prep time by buying pre-chopped onion and bell pepper.
Provided by Honeywine
Categories One Dish Meal
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 72.2, Fat 0.5, SaturatedFat 0.1, Sodium 143.9, Carbohydrate 15.8, Fiber 4.3, Sugar 2.4, Protein 3.4
ITALIAN VEGETABLE SOUP
This recipe is from Everyday Italian with Giada De Laurentiis. It looks like a fantasic way to use zucchini.
Provided by Kree6528
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 274.7, Fat 11, SaturatedFat 1.8, Cholesterol 16, Sodium 104, Carbohydrate 39.8, Fiber 14.4, Sugar 7.7, Protein 9.3
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