Chunky Italian Vegetable Soup Recipes

CHUNKY ITALIAN VEGETABLE SOUP

Steps:

• Soup: Add the quartered onions (2) and peeled garlic cloves (5) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides. Add the oil (20g) to the bowl. Program 6 minutes / 110C* /Speed 2. Add the whole tomatoes (800g tin), dried thyme leaves (2 tsp), dried oregano (2 tsp), dried parsley (2 tsp), stock paste (70g) and water (930g) to the bowl, ensuring you do not go over the maximum fill line. Vegetables: Add the diced carrots (160g) and diced potato (500g) to the steaming attachment lower dish. Set the steaming attachment in place. Program 30 minutes / Steaming Temperature / Speed 2. Remove the steaming attachment. Tip the cooked carrots and potatoes into a large serving bowl. Add the sliced celery stalks (3), prepared green beans (200g), diced zucchini (200g), frozen peas (100g) and rinsed cannellini beans (400g tin) to the steaming attachment. Set the steaming attachment in place again. Program 10 minutes / Steaming Temperature / Speed 2. Move all the steamed vegetables into a large serving bowl. Pour the soup over the top. Mix to combine, then allow to sit for 5 minutes. Serve in bowls garnished with chopped parsley along with crusty sourdough bread. Enjoy! *If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine. Make your own! * Make your own sourdough bread with the Cheat's Sourdough Bread recipe from The Breakfast Issue. * Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.

CHUNKY ITALIAN SOUP

Steps:

• Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
• Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
• Return meat to pan.
• Stir in tomatoes and the next 8 ingredients and bring to a boil.
• Reduce heat and simmer, stirring occasionally, for 30 minutes.
• Stir in kidney beans and next 3 ingredients.
• Simmer, stirring occasionally, for 15 minutes.
• Stir in pasta.
• Simmer for 5 more minutes.
• Serve up into individual bowls.
• Sprinkle each serving with Parmesan Cheese.

ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

ITALIAN VEGETABLE SOUP

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.

TASTY-ITALIAN VEGETABLE SOUP

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.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.